Cinnamon-roasted rhubarb with zabaglione

AT A GLANCE

  • Serves 6 people

  • 6 egg yolks
  • 20 ml Marsala
  • To serve: cantucci
  •  
  • Cinnamon-roasted rhubarb
  • 600 gm rhubarb, cut into 7cm pieces
  • 200 gm caster sugar
  • 1 tsp ground cinnamon
  • 80 ml (1/3 cup) Marsala
01   For cinnamon-roasted rhubarb, preheat oven to 150C. Place rhubarb in an ovenproof dish, scatter with sugar and cinnamon, drizzle with Marsala and roast until tender (30-40 minutes). Cool.
02   Combine egg yolks and 100ml rhubarb cooking liquid in a heatproof bowl over a saucepan of gently simmering water and whisk until pale and tripled in volume and mixture holds a trail (8-10 minutes). Cool and serve spooned over rhubarb with cantucci to the side.

Recipe:

GOURMET FOOD TEAM

Photography:

WILLIAM MEPPEM

Styling:

MEGAN MORTON

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