Vanilla-roasted rhubarb with zabaglione
Rhubarb and vanilla were made for each other, the puckery pinkness tamed by balmy floral scent. The other member of the party is zabaglione, a delicate custard cloud that is formed by beating Italian Marsala into egg yolks. It has to be made at the last minute, but is simple enough that you can chat to guests while you whisk. If you do not have Marsala, a fruity white wine, rosé, prosecco, amaretto, sherry or sweet vermouth will work. Serve this dessert on its own, or with some amaretti biscuits and coffee. Serves 4
SPICE SWITCH: Roast the rhubarb with 1tsp grated ginger and a little orange zest
In A Whisper of Cardamom: Sweetly Spiced Recipes to Fall in Love With (Murdoch Books, £26), food writer and cook Eleanor Ford explores the creative use of spices in sweet dishes. These recipes from the book highlight the varied combinations that help to unlock distinctive flavour and fragrance.
Next, why not try more great recipes from the House & Garden recipe archive?
Ingredients
Serves 4
For the rhubarb
For the zabaglione
Method
Step 1
Split the vanilla pod lengthways and then scrape out the seeds. Mix the seeds with the sugar. Trim the rhubarb and cut at an angle into short, finger lengths. Tumble with the vanilla sugar in a baking tray in which it fits in one snug layer and add the pod. Leave for a few minutes for the sugar to draw out some of the rhubarb’s juices.
Step 2
Heat the oven to mark 6/200°C/fan oven 180°C. Cover the rhubarb with foil and roast for 15 minutes. Remove the foil and give everything a shuffle – the sugar should have dissolved into the pink juices.
Step 3
Return to the oven, uncovered, for another 5 minutes, or until the stems are tender but still holding their shape and the juices syrupy. Try not to disturb the rhubarb too much or it will break down to stringy mush. You can make up to this stage in advance, but the rhubarb should be served at room temperature, not chilled.
Step 4
When you are ready to serve, make the zabaglione. Find a heatproof bowl that will sit over a pan of simmering water. Heat the water. In the bowl off the heat, whisk together the egg yolks and sugar – I find it satisfying to use a balloon whisk, but you could also use a handheld electric whisk. Once light and fluffy, add the Marsala and set the bowl over the pan of water. Continue whisking for about 7 minutes to make a frothy custard. It is ready when the whisk leaves ribbonlike trails in the mixture.
5 Serve the rhubarb in small bowls with the warm zabaglione poured over the top.
