Rhubarb Compote With Sabayon

1. 1

   In a saucepan, cook the rhubarb gently in 4 tablespoons of apple juice. Mix the cornstarch with the remaining apple juice until smooth. Pour into the rhubarb and bring to a boil. Add 1/2 cup of the sugar, bring to a boil again and simmer for 5 mins.

2. 2

   Mix the Marsala, egg yolks and remaining sugar in a bowl placed on top of a saucepan with 2 inch of boiling water. Stir the mixture until it is a thick, creamy custard. To serve, portion the custard in 4 bowls and spoon the rhubarb compote on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.