Description
This poached sweet rhubarb with kirsch sabayon is a delightful spring dessert, combining syrupy rhubarb with a velvety, floral sabayon cream.
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 3 cups water, 2 cups sugar, the vanilla seeds and pod, and lemon zest to a boil in a wide, shallow saucepan. Stir to dissolve the sugar.
- Reduce the heat to a simmer and cook for 10 minutes to infuse the flavors.
- Add the rhubarb to the pan and simmer gently for 8-10 minutes, or until the rhubarb is tender but still holds its shape. Remove the rhubarb with a slotted spoon and transfer to a bowl. Discard the vanilla pod and lemon zest.
- For the sabayon, whisk together the egg yolks, 1/4 cup sugar, and kirsch in a heatproof bowl set over a pot of simmering water. Whisk constantly until the mixture is pale, thickened, and has doubled in volume, about 5-7 minutes. The mixture should form a ribbon when the whisk is lifted.
- To serve, spoon the poached rhubarb into bowls and top with a dollop of the kirsch sabayon. Serve immediately.
Notes
Rhubarb is a northern plant and may be hard to find in warmer climates. Substitute elderflower liqueur if kirsch is unavailable. Serve immediately for the best texture. The sabayon should be whisked constantly to avoid curdling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 54
- Sodium: 15
- Fat: 3
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 135