1/2 Photos of Rhubarb/strawberry Gratin
TOOLBELT DIVA's Note:
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.
My Private Note
Units: US | Metric
- 5 cups hulled and quartered strawberries, washed thoroughly
- 2 cups chopped rhubarb
- 1 tablespoon lemon juice
- 1/3 cup sugar or 1/3 cup sugar substitute
- 2 tablespoons cornstarch
- 1TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
- 2Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
- 3Remove from heat and set aside to cool.
- 4TO 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.
- 5Remove from heat and stir in cream.
- 6Preheat broiler on high.
- 7Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
- 8Spoon sabayon evenly, over fruit.
- 9Broil gratin close to element for 1 or 2 minutes, or until golden.
- 10Dust with icing sugar and garnish with citrus zest.
- 11Serve immediately.
Nutritional Facts for Rhubarb/strawberry Gratin
Serving Size: 1 (222 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 259.6
- Calories from Fat 52
- Total Fat 5.8 g
- Saturated Fat 2.2 g
- Cholesterol 192.9 mg
- Sodium 13.4 mg
- Total Carbohydrate 50.3 g
- Dietary Fiber 4.7 g
- Sugars 38.3 g
- Protein 4.2 g
The following items or measurements are not included: