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Ingredients
2 large eggs
1 cup orange muscat wine such as essensia
1 cup rhubarb stalks fresh chopped (2 large ribs)
1 qt strawberries fresh trimmed quartered
0.5 cup sugar
Equipment
bowl
sauce pan
ladle
blender
hand mixer
kitchen thermometer
Directions
Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
Divide strawberries among 6 stemmed glasses.
Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes.
Remove from heat and ladle sabayon over strawberries.
Serve immediately.
• Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.
