Ok, I know this isn't one of the usual decadent chocolate desserts, but I was craving something a little bit lighter this week, something more "springy." I saw this in the April issue of Martha Stewart Living and it just looked so pretty, I had to try it. My photos are not as pretty as Martha's, but it's kind of hard to make rhubarb look bad, the color is just so lovely.
I wasn't exactly sure what to expect from this, but I really enjoyed it. The rhubarb is tart, but the sabayon is sweet and creamy, so they go really nicely together. Perfect for when it's hot out and you want a nice, light dessert.
Ingredients:
3 cups water
2 cups plus 2 tbs 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 tbs elderflower liqueur
1. 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, about 3 minutes {if your rhubarb is really thick it may take longer, you want them soft but not soggy}. Transfer to a bowl set in ice water bath. Let cool completely. Divide among 4 bowls.
2. Whisk together remaining 2 tbs sugar, the egg yolks, and the elderflower 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, 6-8 minutes. Serve immediately over rhubarb.
Enjoy!
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