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Cinnamon-roasted rhubarb with zabaglione


You'll need

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

Method

  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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