Food & Cooking Recipes Dessert & Treats Recipes Poached Rhubarb with Elderflower Sabayon 1.9 (11) Add your rating & review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 9, 2019 Rate PRINT Share Close Photo: Johnny Miller Prep Time: 10 mins Total Time: 50 mins Servings: 4 The secret to this dessert? Elderflower liqueur, which you can buy at most wine and spirit shops. It adds a delicate floral flavor and aroma to the sabayon, a frothy, warm topping. Ingredients 3 cups water 2 cups plus 2 tablespoons sugar ½ vanilla bean, split and seeds scraped, pod reserved 1 strip (2 inches) lemon zest 1 ½ pounds rhubarb, cut into 1 ½-inch pieces 4 large egg yolks 3 tablespoons elderflower liqueur, such as St-Germain, or any other sweet, floral liqueur Directions Prepare an ice-water bath. Bring water, 2 cups sugar, the vanilla seeds and pod, and lemon zest to a boil in a wide, shallow saucepan. Stir. Reduce heat. Simmer for 10 minutes. Add rhubarb, and simmer gently until just tender, 3 minutes. Transfer to a bowl set in ice-water bath. Let cool completely. Divide among 4 bowls. Whisk together remaining 2 tablespoons sugar, the egg yolks, and the elderflower liqueur in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sabayon is tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve immediately over rhubarb. Originally appeared: Martha Stewart Living, April 2011 Rate It PRINT