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As we are now in the full swing of strawberry season, and with rhubarb plentiful already, here’s a dessert that uses them well. In addition, a healthier (and more delicious) way to enjoy pizza.
Rhubarb Zabaglione (zaba-YON-eh): Hot Italian Custard
1 cup chopped rhubarb stalks
1/2 cup refined sugar
1 cup Dessert wine, preferably an orange Muscat wine such as Essensia. I used a local late harvest merlot from Paradise Ranch.
1 qt strawberries, trimmed and quartered
2 large eggs
Equipment: an instant-read thermometer
Simmer sugar, rhubarb, and wine in a saucepan and mix lightly until rhubarb starts to fall apart (5 min). Puree in a blender. Divide prepared strawberries between 4 large glasses. Beat eggs in a large deep metal bowl with a mixer at high speed for 1 minute, then add hot blended rhubarb in a stream, beating constantly. Put the bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and reads 160°F on your thermometer ~ 6 minutes. Remove from heat and ladle over strawberries. Serve hot.
1 portobello top, de-stalked and de-gilled
2 tsp olive oil
3/4 tbsp pesto sauce
Cheese and Toppings are more a case of personal taste, but I used grated marble cheddar and asiago cheese along with chopped white onions, tomatoes, and green peppers.
Preheat your grill to 350ºF. Brush both sides of mushroom cap with oil, and season with S&P. Arrange on grill stem side down. If using an open-topped grill, tent with foil. Cook on each side ~3 minutes, or until almost tender. Transfer to a cooking sheet, and cover/fill with ingredients as you would a pizza. Cook for ~3 minutes more, and serve. Goes great with a white wine or champagne.