Rhubarb compote with sabayone

Name: Rhubarb compote with sabayone
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Rhubarb; 300 g Sugar; 8 TABLESPOONS Cassis liqueur; 1/4 Cinnamon stick; 1 TEASPOON Cornstarch; 1 untreated lemon and lime; 2 Eggs (size M); 2 TABLESPOONS Cachaça (Brazilian spirit drink made from sugar cane); 1 TABLESPOON White wine; 60 g Whipped cream; 7-10 Tbsp ground cinnamon; 7-10 Tbsp Mint leaves

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Rhubarb
300 g Sugar
8 TABLESPOONS Cassis liqueur
1/4 Cinnamon stick
1 TEASPOON Cornstarch
1 untreated lemon and lime
2 Eggs (size M)
2 TABLESPOONS Cachaça (Brazilian spirit drink made from sugar cane)
1 TABLESPOON White wine
60 g Whipped cream
7-10 Tbsp ground cinnamon
7-10 Tbsp Mint leaves

Directions

1
Clean and wash the rhubarb and cut it diagonally into pieces about 7 cm long. Boil 250 g sugar, 50 ml water, cassis liqueur and cinnamon stick in a pot. Add the rhubarb and cook for 3-4 minutes.
2
Remove the rhubarb pieces and let the juice boil down thickly or mix cornstarch with a little cold water and thicken the juice with it. Remove the cinnamon stick, add the rhubarb and keep warm.
3
Wash the lemon and lime thoroughly and grate the peel finely. Squeeze the juice from both fruits. Separate 1 egg. Place the egg yolks, whole egg, 40 g sugar, cachaûa, white wine, lemon and lime juice in a metal bowl and beat warm on a hot water bath (until a temperature of 85 ° C is reached).
4
Lift the bowl out of the water bath and stir until slightly cold. Beat egg white and remaining sugar until stiff. Whip cream until stiff as well. Fold 2/3 of the lime and lemon peel, cream and egg white into the foam mixture.
5
Arrange the rhubarb compote on plates and cover with the sabayon. Sprinkle with remaining lime and lemon peel and a little cinnamon. Serve decorated with mint.