Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble
Homemade zabaglione (Italian custard) served with rhubarb compote, chopped strawberries, and topped with a crunchy ginger cookie crumble.
Ingredients
Rhubarb Compote:
- ½ cup (100 g) granulated sugar
- ¼ cup (60 mL) water
- 1 lb (0.45 kg) rhubarb stalks cut into ½-inch dice
- 2 teaspoons fresh lemon juice
Instructions
- Prepare Rhubarb Compote: Combine the sugar and water in a medium saucepan. Bring to a simmer and stir until the sugar is completely dissolved.
- Add the chopped rhubarb and cook over medium heat until the rhubarb begins to break down and soften. Stir frequently, adjusting the heat as necessary. Once the rhubarb has cooked down, remove the compote from the heat and stir in the lemon juice.
- Allow the compote to cool to room temperature before preparing the zabaglione. Alternatively, the compote can be prepared up to a week in advance and stored in an airtight container in the refrigerator.
- Prepare Zabaglione: Set up a bain marie (heatproof bowl set above a pot of barely simmering water; you want the edges of the bowl to be fully within the pot). In a medium bowl, whisk together the egg yolks, sugar, and liqueur.
- Place the bowl over the bain marie and using a balloon whisk, whisk the mixture aggressively for 10 to 15 minutes (checking the heat regularly and adjusting the heat as necessary to maintain a low simmer), or until the egg yolk mixture triples in volume and becomes very pale in color. It will start to transform into a mousse-like consistency. Remove the zabaglione from the heat, and continue whisking until it comes to room temperature. Stir in the vanilla extract.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cream into the room temperature zabaglione.
- Assemble: Using a small food processor, grind the ginger cookie thins until they are a fine crumble consistency.
- Spoon roughly ¼ of the rhubarb compote into the bottom of four short glasses (or stemless wine glass). Add a spoonful of chopped strawberries and a dusting of ginger cookie crumble. Top with zabaglione. Garnish with additional diced strawberries and ginger cookie crumble.
- Serve immediately, or alternatively prepare earlier (without the garnish) and store in the refrigerator for up to six hours before serving.
Serving: 1serving, Calories: 529kcal, Carbohydrates: 78g, Protein: 9g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Cholesterol: 345mg, Sodium: 226mg, Fiber: 4g, Sugar: 49g