This zabaglione is a fruity twist on the original, whisking some of the rhubarb syrup with the yolks.
- 6 egg yolks
- 20 ml Marsala
- To serve: <a href='http://www.gourmettraveller.com.au/honeyed_walnut_cantucci.htm'>cantucci</a>
- 600 gm rhubarb, cut into 7cm pieces
- 200 gm caster sugar
- 1 tsp ground cinnamon
- 80 ml (1/3 cup) Marsala
- 1For 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.
- 2Combine 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.