Wine Poached Rhubarb with Orange Sabayon Sauce
1 1/2 lb young rhubarb, cut into 1 1/2 -inch lengths
About 1/2 cup sugar
1/2 cup fruity dry white wine, e.g., Alsace Riesling
3 tablespoons honey or rosehip syrup
5 egg yolks
1/2 cup sugar
6 tablespoons orange liqueur, such as Cointreau
Layer the rhubarb and sugar in a large ovenproof casserole.
Pour the wine over.
Cover and cook in a preheated 325° oven for 20-30 minutes, until the rhubarb is tender but still retains its shape.
Carefully lift out the rhubarb with a slotted spoon and place in a serving dish.
Pour the juices into a saucepan, stir in the honey and boil until reduced and syrupy.
Pour over the rhubarb.
Leave to cool, then cover and chill.
Beat the egg yolks, sugar and liqueur together in a bowl placed over a saucepan of hot water, until the sauce is thick and creamy.
Remove from the heat, place the bowl in cold water and beat constantly until the sauce cools to lukewarm.
Serve the sauce warm with the cold rhubarb.
Alternatively, beat the sauce until cold and serve cold, within 45 minutes to 1 hour of making.
If the sauce separates, it can be beaten again but will not be quite as light.