Rhubarb groats with zabaglione

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Wash and clean the rhubarb and, depending on the strength, cut the stems in half lengthwise. Cut the stems into pieces of about 1 cm length. Boil up the apple juice to 4 tbsp. Stir pudding powder and remaining juice until smooth. Bind the juice with it and bring to the boil again. Sweeten with 100 g sugar. Add the rhubarb to the bound juice, bring to the boil, simmer for about 5 minutes and chill

2. 2

   Mix Marsala, egg yolks and 50 g sugar. Whip to a thick cream on a hot water bath. Arrange cold groats and zabaglione in deep plates

3. 3

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
230 kcal

CARBS
45 g

FATS
4 g

PROTEINS
2 g