Rhubarb Sabayon with Strawberries Recipe

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Rhubarb Sabayon with Strawberries
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Ingredients:

Directions:

  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. Purée in a blender until smooth (use caution when blending hot liquids).
  2. Divide strawberries among 6 stemmed glasses.
  3. 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.
  4. Cooks' note: • Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.
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Nutrition Facts

Per ServingPer 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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Recipe Tags

Weightwatchers Points

  • 1.4
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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