Rhubarb Sabayon With Strawberries Recipe

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Ingredients:

Serving

1 cup chopped fresh rhubarb stalks (2 large ribs)
1/2 cup sugar
1 cup orange muscat wine such as essensia
1 qt fresh strawberries, trimmed and quartered
2 large eggs

Directions:

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. Purée in a blender until smooth (use caution when blending hot liquids).
Divide strawberries among 6 stemmed glasses.
Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly.
Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes.
Remove from heat and ladle sabayon over strawberries. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	67.64 Kcal (283 kJ)
Calories from fat	15 Kcal
		% Daily Value*
Total Fat	1.67g	3%
Cholesterol	62mg	21%
Sodium	24.7mg	1%
Potassium	84.82mg	2%
Total Carbs	11.34g	4%
Sugars	10.1g	40%
Dietary Fiber	0.45g	2%
Protein	2.39g	5%
Vitamin C	2.8mg	5%
Iron	0.3mg	2%
Calcium	27.2mg	3%

Amount Per 100 g
Calories	138.05 Kcal (578 kJ)
Calories from fat	30.61 Kcal
		% Daily Value*
Total Fat	3.4g	3%
Cholesterol	126.53mg	21%
Sodium	50.41mg	1%
Potassium	173.1mg	2%
Total Carbs	23.15g	4%
Sugars	20.62g	40%
Dietary Fiber	0.91g	2%
Protein	4.88g	5%
Vitamin C	5.7mg	5%
Iron	0.7mg	2%
Calcium	55.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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