Total Time
Prep 20 mins
Cook 25 mins

This delicious dessert is so-named because it is served in a "gratin-dish". (There is no cheese.) It is our loss that nature gives us strawberries and rhubarb together, only in the spring. However, rhubarb can be picked and frozen to be enjoyed throughout the year, and supermarkets do import beautiful strawberries in the off-season. Here then, is a lovely combination. If you enjoy a "tipple" with your dessert, a sweet strawberry or cherry fruit wine is suggested.

Ingredients Nutrition


  1. TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
  2. Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
  3. Remove from heat and set aside to cool.
  4. TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
  5. Remove from heat and stir in cream.
  6. Preheat broiler on high.
  7. Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
  8. Spoon sabayon evenly, over fruit.
  9. Broil gratin close to element for 1 or 2 minutes, or until golden.
  10. Dust with icing sugar and garnish with citrus zest.
  11. Serve immediately.
Most Helpful

I 1/2ed the recipe. I enjoyed this! The Strawberries and rhubarb kept thier shape. I cooked for 15 minutes and it still had a bite to it. The sabayon I made in the micro quick and easy. I didn`t bother dusting with sugar and it didn`t need it. This is good cold as well as hot. Hot is more of a comfort food and cold it`s quite refreshing.

Rita~ June 06, 2005