Rhubarb/strawberry Gratin
photo by Rita1652
- Ready In:
- 45mins
- Ingredients:
- 12
- 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
- TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
- Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
- Remove from heat and set aside to cool.
- 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.
- Remove from heat and stir in cream.
- Preheat broiler on high.
- Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
- Spoon sabayon evenly, over fruit.
- Broil gratin close to element for 1 or 2 minutes, or until golden.
- Dust with icing sugar and garnish with citrus zest.
- Serve immediately.
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Reviews
-
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.
RECIPE SUBMITTED BY
TOOLBELT DIVA
Toronto, 0
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