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Poached Rhubarb with Lemon Sabayon

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Ingredients
  

  • 6 cups water
  • 2 cups organic evaporated cane juice
  • 2 each 1-inch wide strips of lemon peel no pith
  • 1 vanilla bean pod split and seeds scraped out (reserve the pod)
  • 3 pounds rhubarb washed and cut into 1 1/2 inch pieces

Sabayon

  • 1/4 cup water
  • 1/2 tsp lemon zest chopped fine
  • 3 Tbsp fresh lemon juice
  • Pinch of kosher salt
  • 3 large egg yolks
  • 1/3 cup plus 8 teaspoons organic evaporated cane juice
  • 8 sprigs of fresh mint

Instructions
 

  • Bring water, cane juice, lemon peel, vanilla seeds and pod to a boil in a pot that will accommodate the rhubarb. Reduce heat to a simmer and cook for 10 minutes. Add rhubarb and simmer until just tender, about 3 minutes. Transfer to a stainless steel bowl and set bowl in an ice bath. Stir carefully with a rubber spatula until rhubarb is cooled completely.

For the Sabayon:

  • Combine water, zest, lemon juice and salt in a stainless steel bowl and set aside. Add egg yolks and 1/3 cup cane juice to another stainless steel bowl* and whisk until frothy. Set the bowl over a pot of simmering water and continue whisking until the mixture starts to thicken. Add the lemon juice mixture to the yolks slowly while continuing to whisk. Continue until all is incorporated. Continue whisking the sabayon over the simmering water until the mixture thickens and triples in volume. Remove from heat and continue to whisk for one minute. Set aside.

To serve:

  • Remove lemon strips and vanilla bean pod from rhubarb. Spoon rhubarb and syrup into 8 bowls and top with sabayon. Sprinkle each serving with 1 teaspoon of evaporated cane juice. Use a kitchen torch to caramelize the cane juice topping. Garnish with a sprig of mint and serve.