Rhubarb and strawberries with rosewater sabayon
- 75g butter
- 165g caster sugar
- 1 large bunch rhubarb (about 600g), trimmed and cut into 3cm pieces
- 1 punnet strawberries, hulled and halved
- Rosewater sabayon
- 3 egg yolks
- ¼ cup caster sugar
- ¼ cup brown sugar
- 2 tbsp verjuice
- 1 tsp rosewater
- ¼ cup pouring cream
- 2 3 tbsp slivered almonds, toasted
Technically a vegetable, rhubarb has a tart, tangy flavour that goes well with strawberries. The leaves are poisonous and should not be used.
Method
Melt butter and sugar in a large, heavy-based saucepan, add rhubarb and cook over low heat for four to five minutes, stirring frequently. Remove from heat, stir in strawberries and cool. For sabayon, whisk yolks, sugars and verjuice in a heatproof bowl over a saucepan of simmering water until thick and pale. Remove from heat and stir in rosewater. Whip cream until thick then fold into sabayon. Divide rhubarb mixture between four to six glasses and top with sabayon. Sprinkle with almonds.
Serves 4-6
