Ingredients
1
cup chopped fresh rhubarb stalks (2 large ribs)
1
cup orange Muscat wine such as Essensia
1
qt fresh strawberries, trimmed and quartered
Special equipment: an instant-read thermometer
Directions
1.
Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).
2.
Divide strawberries among 6 stemmed glasses.
3.
Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.
5.
Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.
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