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Cinnamon-roasted rhubarb with zabaglione

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

By Gourmet Food Team
  • 5 mins preparation
  • 50 mins cooking
  • Serves 6
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Cinnamon-roasted rhubarb with zabaglione
This zabaglione is a fruity twist on the original, whisking some of the rhubarb syrup with the yolks.


Cinnamon-roasted rhubarb
  • 600 gm rhubarb, cut into 7cm pieces
  • 200 gm caster sugar
  • 1 tsp ground cinnamon
  • 80 ml (1/3 cup) Marsala


  • 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.
  • Author: Gourmet Food Team