Active time: 25 min Start to finish: 25 min

　　

Ingredients

Makes 6 servings

　　1 cup chopped fresh rhubarb stalks (2 large ribs)

　　1/2 cup sugar

　　1 cup orange Muscat wine such as Essensia

　　1 qt fresh strawberries, trimmed and quartered

　　2 large eggs

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Purée in a blender until smooth (use caution when blending hot liquids).

　　

Step 2

Divide strawberries among 6 stemmed glasses.

　　

Step 3

Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb purée in a stream, beating constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160°F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.

　　Cooks' note:

　　• Rhubarb purée can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.