Poached Rhubarb with Elderflower Sabayon

Name: Poached Rhubarb with Elderflower Sabayon
Prep time: 10 min
Total time: 50 min
Ingredients: 3 cups water; 2 cups plus 2 tablespoons sugar; 0.5 vanilla bean, split and seeds scraped, pod reserved; 1 strip (2 inches) lemon zest; 1.5 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

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By

Martha Stewart

Updated on January 9, 2019

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

Poached Rhubarb with Elderflower Sabayon

Ingredients

Directions

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