Zingy & Zesty, a perfect pud year-round
Ingredients (makes 8)
- 500 grams of rhubarb, cut into 2cm lengths
- 100 grams of caster sugar
- 2 star anise
- 200 ml of double cream, whipped
- 250 gram pot of mascarpone
- 3 tablespoons of Grand Marnier or Cointreau
- 3 tablespoons of marmalade
- 4 cm of ginger, peeled & finely grated
- 2 large oranges (zest & juice)
A sabayon can take many forms (in England it’s known as a syllabub). Our version uses fresh rhubarb for its tartness; ginger for a little bit of heat and sweetness from the mix of orange liqueur & marmalade (oh, and the cream & mascarpone for smoothness & calories!)
The day before you serve this dessert
Wash, trim and then cut your rhubarb, you need to be left with 500 grams so make sure you have a few extra stalks as you need to trim any woody & damaged ends. Place the rhubarb, sugar, ginger, orange zest & juice, and star anise in a non-stick pan, bring to a boil and turn down the heat to a simmer for around 6-8 mins (you want the rhubarb to start to break down.
Set aside to cool and then spoon into an airtight container and pop in the fridge overnight.
In a small bowl, add the orange liqueur and marmalade and whisk with a fork. Cover with film and then pop in the fridge overnight.
Day of serving (at least 4 hours ahead of serving):
In a large clean mixing bowl, place the mascarpone and, using a stiff whisk, beat until smooth. Whip the cream in a separate bowl and then mix (gently) with the whisk into the mascarpone.
Next, whisk in the marmelade & orange liqueur; finally folding in the rhubarb mix (the star anise removed). Spoon into your chosen serving dish, cover with film and pop back in the fridge for at least 4 hours.
Remove from the fridge and you can either simply top with a few toasted flaked almonds & a drizzle of honey… or this year I have topped with some amoretti biscuits which I have blitzed in the food processor and topped with a physalis (cape gooseberry) and a slice of starfruit.