Rhubarb/strawberry Gratin

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 5 cups hulled and quartered strawberries, washed thoroughly
• 2 cups chopped rhubarb
• 1 tablespoon lemon juice
• 1/3 cup sugar or 1/3 cup sugar substitute
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 tablespoons kirsch or 2 tablespoons rum
• 2 tablespoons water
• 1 tablespoon 35% cream
• 1/4 cup sugar or 1/4 cup sugar substitute
• icing sugar, for dusting
• citrus peel, grated for garnish

Recipe

• 1 to prepare fruit: in a medium pan, over medium heat, combine all ingredients.
• 2 cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
• 3 remove from heat and set aside to cool.
• 4 to prepare sabayon: in a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
• 5 remove from heat and stir in cream.
• 6 preheat broiler on high.
• 7 divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
• 8 spoon sabayon evenly, over fruit.
• 9 broil gratin close to element for 1 or 2 minutes, or until golden.
• 10 dust with icing sugar and garnish with citrus zest.
• 11 serve immediately.