Rhubarb Sabayon with Strawberries

Name: Rhubarb Sabayon with Strawberries
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 larges eggs; 237 milliliters orange Muscat wine such as Essensia; 237 milliliters chopped fresh rhubarb stalks (2 large ribs); 1 quart fresh strawberries, trimmed and quartered; 118 milliliters sugar

This recipe serves 6. If $1.01 per serving falls in your budget, Rhubarb Sabayon with Strawberries might be an awesome gluten free, dairy free, fodmap friendly, and vegetarian recipe to try. One portion of this dish contains roughly 2g of protein, 1g of fat, and a total of 123 calories. If you have sugar, orange muscat wine such as essensia, qt strawberries, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Mother's Day. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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).

Ingredients you will need

Rhubarb

Sugar

Wine

Equipment you will use

Sauce Pan

Blender

Divide strawberries among 6 stemmed glasses.

Ingredients you will need

Strawberries

Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes.

Ingredients you will need

Rhubarb

Water