Photo by Virginia Pinkston
Yield: 4 servings
- 1Â½ 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)
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.