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Wine Poached Rhubarb With Orange Sabayon Sauce

Chef.at.Home's picture
Ingredients
  Young rhubarb 1 1⁄2 Pound, cut into 11/2 inch lengths
  Sugar 1⁄2 Cup (8 tbs)
  Fruity dry white wine 1⁄2 Cup (8 tbs) (Alsace Riesling)
  Honey/Rosehip syrup 3 Tablespoon
For sauce
  Egg yolks 5
  Orange liqueur 6 Tablespoon (Such As Cointreau)
Directions

Layer the rhubarb and sugar in a large ovenproof casserole.
Pour the wine over.
Cover and cook in a preheated 325° oven for 20-30 minutes, until the rhubarb is tender but still retains its shape.
Carefully lift out the rhubarb with a slotted spoon and place in a serving dish.
Pour the juices into a saucepan, stir in the honey and boil until reduced and syrupy.
Pour over the rhubarb.
Leave to cool, then cover and chill.
Beat the egg yolks, sugar and liqueur together in a bowl placed over a saucepan of hot water, until the sauce is thick and creamy.
Remove from the heat, place the bowl in cold water and beat constantly until the sauce cools to lukewarm.
Serve the sauce warm with the cold rhubarb.
Alternatively, beat the sauce until cold and serve cold, within 45 minutes to 1 hour of making.
If the sauce separates, it can be beaten again but will not be quite as light.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Beating
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Orange
Interest: 
Healthy

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