No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Poached Rhubarb with Elderflower Sabayon

The secret to this dessert? Elderflower liqueur, which you can buy at most wine and spirit shops. It adds a delicate floral flavor and aroma to the sabayon, a frothy, warm topping.

  • prep: 10 mins
    total time: 50 mins
  • servings: 4
Photography: Johnny Miller

Ingredients

  • 3 cups water
  • 2 cups plus 2 tablespoons sugar
  • 1/2 vanilla bean, split and seeds scraped, pod reserved
  • 1 strip (2 inches) lemon zest
  • 1 1/2 pounds rhubarb, cut into 1 1/2-inch pieces
  • 4 large egg yolks
  • 3 tablespoons elderflower liqueur, such as St-Germain, or any other sweet, floral liqueur

Directions

  1. Step 1

    Prepare an ice-water bath. Bring water, 2 cups sugar, the vanilla seeds and pod, and lemon zest to a boil in a wide, shallow saucepan. Stir. Reduce heat. Simmer for 10 minutes. Add rhubarb, and simmer gently until just tender, 3 minutes. Transfer to a bowl set in ice-water bath. Let cool completely. Divide among 4 bowls.

  2. Step 2

    Whisk together remaining 2 tablespoons sugar, the egg yolks, and the elderflower liqueur in a double boiler or a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until sabayon is tripled in volume, frothy, and warm to the touch, 6 to 8 minutes. Serve immediately over rhubarb.

Source
Martha Stewart Living, April 2011