#30319: Rhubarb Sabayon or Zabaglione
Posted by: Marg CDN2 at 3:20 am on Jun 5, 2018
CHILLED RHUBARB SABAYON PARFAIT
1cup (250 ml)chopped rhubarb, fresh or frozen, thawed
1/3cup + 1 tbsp (90 ml) granulated sugar
5tbsp (80 ml)white wine, divided
3/4cup (190 ml)whipping cream
4cup (1000 ml)fresh strawberries, trimmed and quartered
Start by preparing an ice-water bath in a large bowl and set aside.
In a small saucepan over medium heat, add rhubarb, sugar and 1 tbsp (15 ml) white wine. Stir until sugar dissolves before allowing to simmer, uncovered, until rhubarb is so tender it starts to fall apart, about 5 minutes. Transfer mixture to a blender and purée until smooth.
In a large metal bowl set over a large saucepan of simmering water, combine yolks, remaining 4 tbsp (60 ml) white wine and rhubarb purée. Whisk constantly until mixture is very thick and warm and has expanded in volume, about 7 minutes. Place bowl in ice-water bath and let mixture cool completely.
In a large bowl, beat whipping cream until stiff peaks form. Fold whipped cream into cooled rhubarb mixture. Cover with plastic wrap and refrigerate at least 20 minutes.
To serve, layer strawberries and chilled Rhubarb Sabayon Parfait in serving bowls or martini glasses.
SUMAC RIDGE - PRIVATE RESERVE GEWURZTRAMINER 13/14
FRESITA - SPARKLING WINE INFUSED WITH STRAWBERRIES