Rhubarb/strawberry Gratin

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 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

• SABAYON

• 4  egg yolks
• 2  tablespoons kirsch or 2  tablespoons rum
• 2  tablespoons water
• 1  tablespoon  35% cream
• 1⁄4 cup sugar or 1⁄4 cup sugar substitute
•  icing sugar, for dusting
•  citrus peel, grated for garnish

Directions

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.