Strawberry Rhubarb Gratin, a healthy and easy French dessert, made in 30 minutes. Top fruit with a custardy sabayon and grill for 2-3 minutes. Uses 3 egg yolks - save the whites for making macarons!
300g (2-3 sticks)rhubarb
5tbspthick double creamor crème fraîche
Peel the rhubarb using a sharp knife, taking off all the stringy fibres. Wash well then cut into chunks.
In a pan, cook the rhubarb chunks and 40g sugar with 150ml water. Cover and simmer gently for 15 minutes. Leave to cool.
Wash and hull the strawberries. Cut the bottoms off so they can stand neatly in a dish. If the strawberries are particularly big, cut them in half. Place the strawberries around the outside of 6 gratin dishes, and pile the rhubarb in the centre.
In a large bowl, whisk together the egg yolks with the rest of the sugar until the mixture is pale and creamy. Whisk in the crème fraîche (or thick cream) and vanilla essence.Pour over the fruit then place under a hot grill for 2-3 minutes.