Description
Delightful floral undertones and luscious sabayon combine together in a dessert that defines Spring and beauty.
Ingredients
Scale
- 3 cups water
- 2 cups plus 2 tablespoons sugar
- 1/2 vanilla bean, split and seeds scraped, pod reserved
- 1 strip (2 inches) lemon zest
- 1 1/2 pounds rhubarb, cut into 1 1/2-inch pieces
- 4 large egg yolks
- 3 tablespoons elderflower liqueur, such as St.-Germain, or any other sweet, floral liqueur
- Snippets Notes: Due to it being Sunday, all liqueur stores were closed so I used Kirsch which is cherry. We thought it tasted wonderful)
Instructions
- Prepare an ice-water bath.
- Bring water, 2 cups sugar, the vanilla seeds and pod, and lemon zest to a boil in a wide, shallow saucepan.
- Stir. Reduce heat. Simmer for 10 minutes.
- Add rhubarb, and simmer gently until just tender, 3 minute.
- (Snippets Notes: Important not to over cook. Don’t go too far away from the bubbling mixture. If over cooked, it is instantly mushy)
- Transfer to a bowl set in ice-water bath. Let cool completely. Divide among 4 bowls.
- Whisk together remaining 2 tablespoons sugar, the egg yolks, and the elderflower (or kirsch) liqueur in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sabayon is tripled in volume, frothy, and warm to the touch, 6 to 8 minutes.
- (Snippets Notes: Do not walk away. I went to pour a cup of coffee and within 1 minute I had scrambled eggs and had to start over. Baby, baby, baby it)
- Serve immediately over rhubarb.
- Prep Time: 15 mins
- Cook Time: 25 mins