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Perfect Poached Rhubard with Marsala Sabayon
500 g New seasons rhubarb; (17oz)
125 g Caster sugar; (4 1/2oz)
350 ml Fruity white wine; (12fl oz)
2 Strips lemon zest
2 Strips orange zest
Half vanilla pod; split
3 Egg yolks
200 ml Marsala; (6.6fl oz)
3 tb Caster sugar
Splash of lemon juice
Trim the rhubarb and cut into 5cm lengths and place into a wide shallow
saucepan along with the caster sugar, wine, zest's and vanilla. Top up the
pan so that the fruit is covered and very gently bring the liquid almost to
the boil and hold at this temperature for 5 minutes. Remove from the heat
and leave to cool completely.
Then combine the remaining ingredients in a large bowl, which you will
place over a pan of simmering water, whisk this mixture until light and
pale coloured and has trebled in volume. Remove from the heat and whisk for
a further minute.
To serve drain the rhubarb from the liquor and arrange on plates and
garnish with the sabayon.
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