Name: Cinnamon-roasted rhubarb with zabaglione
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 6
Ingredients: 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

Cinnamon-roasted rhubarb with zabaglione

Australian Gourmet Traveller Italian dessert recipe for cinnamon-roasted rhubarb with zabaglione

Serves 6

Prep

Cook

50M

Total

55M

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This zabaglione is a fruity twist on the original, whisking some of the rhubarb syrup with the yolks.

Ingredients

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

Main

1.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.

2.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.

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Megan Morton

Ingredients

Method

Main

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