Rhubarb mountain groats with zabaglione cream

AUTHOR
Xavier Baldwin
DIFFICULTY
not easy
RATING
4 3
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 500 g Rhubarb
  • 4 TABLESPOONS + 160 ml apple juice
  • 1 TABLESPOON Vanilla custard powder
  • 100 g + 50 g sugar
  • 1 Organic Lemon
  • 5 TABLESPOONS Marsala (Italian dessert wine; alternatively Amaretto)
  • 2 fresh egg yolks
  • 100 g Whipped cream

Directions

  1. 1

    For the groats, clean and wash the rhubarb and, depending on the thickness, cut the stalks in half lengthwise. Cut the sticks into pieces about 1 cm wide.

  2. 2

    Mix 4 tablespoons apple juice and pudding powder until smooth. Bring 160 ml apple juice to the boil. Stir in the pudding powder. Stir in 100 g sugar. Add rhubarb, bring to the boil and simmer for about 5 minutes. If necessary add sugar and let the groats cool down.

  3. 3

    For the zabaglione, wash the lemon hot, dry it and finely grate the rind. Mix the Marsala, egg yolk and 50 g sugar in a metal bowl with a whisk or mixer. Whip the egg mixture in a hot water bath for 7-10 minutes to a frothy cream.

  4. 4

    Place the whipped zabaglione in a water bath with cold water and ice cubes and beat completely cold. Whip cream until stiff and fold in. Serve with rhubarb groats.

Nutrition Facts

KCAL
310 kcal
CARBS
45 g
FATS
12 g
PROTEINS
3 g