Food & Cooking Recipes Dessert & Treats Recipes Poached Rhubarb with Elderflower Sabayon 1.9 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 50 mins Servings: 4 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. Ingredients 3 cups water 2 cups plus 2 tablespoons sugar ½ vanilla bean, split and seeds scraped, pod reserved 1 strip (2 inches) lemon zest 1 ½ pounds rhubarb, cut into 1 ½-inch pieces 4 large egg yolks 3 tablespoons elderflower liqueur, such as St-Germain, or any other sweet, floral liqueur Directions 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. 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. Rate it Print