Description
This poached sweet rhubarb with kirsch sabayon is a delightful spring dessert, combining syrupy rhubarb with a velvety, floral sabayon cream.
Ingredients
Units
Scale
- 3 cups (720 ml) water
- 2 cups (480 ml) plus 2 tbsp sugar
- 1/2 vanilla bean, split and seeds scraped, pod reserved
- 1 strip (2 inches) lemon zest
- 1 1/2 lb (680 g) rhubarb, cut into 1 1/2-inch pieces
- 4 large egg yolks
- 3 tbsp (45 ml) 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
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 54
- Sodium: 15
- Fat: 3
- Carbohydrates: 60
- Fiber: 2
- Protein: 4
- Cholesterol: 135