Photo by Virginia Pinkston

Yield: 4 servings

Ingredients

• 1½ cups 1/2-inch rhubarb pieces
• 6 T. sherry
• 1/2 tsp. almond extract
• 6 egg yolks
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 cup heavy cream
• 1 tsp. vanilla
• 4 strawberries or raspberries (optional)
• sliced almonds (optional)

Preparation
Place rhubarb in a saucepan with 1/2 cup water and bring to boil. Reduce heat to medium-high and stir frequently until rhubarb starts to become tender.

Stir in sherry, and continue to let mixture boil gently, stirring frequently, until rhubarb disintegrates and a thick sauce is formed.

Remove from heat and add almond extract; let cool completely.

Place egg yolks and sugars in top of double boiler, and bring water to boil while whisking yolks and sugars until well-combined.

Add 3/4 cup rhubarb sauce to egg-yolk mixture, 1 tablespoon at a time, whisking well after each addition. Continue cooking, whisking constantly, until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat and let cool.

Whip cream and vanilla until stiff peaks form. Fold into cooled egg-rhubarb mixture, and gently stir until combined.

Chill at least one hour before spooning into dessert dishes. Garnish with strawberries, raspberries or almonds, if desired.