Rhubarb Sabayon with Strawberries

Rhubarb Sabayon with Strawberries
Photo by Sang An


  • 1 an instant-read thermometer
  • 1 cup fresh rhubarb stalks
  • ½ cup sugar
  • 2 large eggs
  • 1 fresh strawberries
  • 1 cup orange Muscat wine such as Essensia

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 ...

View full recipe at Epicurious


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