Rhubarb mountain groats with zabaglione cream

Name: Rhubarb mountain groats with zabaglione cream
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 500 g Rhubarb; 4 TABLESPOONS + 160 ml apple juice; 1 TABLESPOON Vanilla custard powder; 100 g + 50 g sugar; 1 Organic Lemon; 5 TABLESPOONS Marsala (Italian dessert wine; alternatively Amaretto); 2 fresh egg yolks; 100 g Whipped cream

AUTHOR
Xavier Baldwin

DIFFICULTY
not easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

500 g Rhubarb
4 TABLESPOONS + 160 ml apple juice
1 TABLESPOON Vanilla custard powder
100 g + 50 g sugar
1 Organic Lemon
5 TABLESPOONS Marsala (Italian dessert wine; alternatively Amaretto)
2 fresh egg yolks
100 g Whipped cream

Directions

1
For the groats, clean and wash the rhubarb and, depending on the thickness, cut the stalks in half lengthwise. Cut the sticks into pieces about 1 cm wide.
2
Mix 4 tablespoons apple juice and pudding powder until smooth. Bring 160 ml apple juice to the boil. Stir in the pudding powder. Stir in 100 g sugar. Add rhubarb, bring to the boil and simmer for about 5 minutes. If necessary add sugar and let the groats cool down.
3
For the zabaglione, wash the lemon hot, dry it and finely grate the rind. Mix the Marsala, egg yolk and 50 g sugar in a metal bowl with a whisk or mixer. Whip the egg mixture in a hot water bath for 7-10 minutes to a frothy cream.
4
Place the whipped zabaglione in a water bath with cold water and ice cubes and beat completely cold. Whip cream until stiff and fold in. Serve with rhubarb groats.