Rhubarb Sabayon with Strawberries

1. 1

   Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes.

2. 2

   Puree in a blender until smooth (use caution when blending hot liquids).

3. 3

   Divide strawberries among 6 stemmed glasses.

4. 4

   Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb puree in a stream, beating constantly.

5. 5

   Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160F on thermometer, about 6 minutes.

6. 6

   Remove from heat and ladle sabayon over strawberries.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.