Reviews Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
Back to Poached Rhubarb with Elderflower Sabayon All Reviews for Poached Rhubarb with Elderflower Sabayon - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Poached Rhubarb with Elderflower Sabayon Credit: Johnny Miller Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Poached Rhubarb with Elderflower Sabayon Credit: Johnny Miller
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Gallery
Poached Rhubarb with Elderflower Sabayon Credit: Johnny Miller
Poached Rhubarb with Elderflower Sabayon
Credit: Johnny Miller
Poached Rhubarb with Elderflower Sabayon
Recipe Summary prep: 10 mins total: 50 mins Servings: 4
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 4
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 4
4
Ingredients
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
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.
Reviews
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
Reviews
Add Rating & Review 11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
Add Rating & Review
11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
11 Ratings 5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
5 star values: 0 4 star values: 0 3 star values: 2 2 star values: 6 1 star values: 3
All Reviews for Poached Rhubarb with Elderflower Sabayon
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Poached Rhubarb with Elderflower Sabayon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
