Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble

Homemade zabaglione (Italian custard) served with rhubarb compote, chopped strawberries, and topped with a crunchy ginger cookie crumble. 

This post is sponsored by Safest Choice Eggs. 

Eggs never cease to amaze me.

I’ve been a little egg-crazy these past few months. Seriously. It first started with these soft-boiled eggs with grilled cheese soldiers, which then snowballed into breakfast hash, an asparagus mimosa, followed by a BLT sandwich and finally these creamy bain marie scrambled eggs.

If you like eggs, I’m pretty sure I’ve got you covered. Remember when I mentioned that I tend to get a little ingredient obsessed? Well that is my relationship with eggs at the moment.

So when I had the opportunity to develop a unique recipe using Safest Choice Eggs for The EGG for Every Occasion campaign, I was very excited. Maybe too excited? Is that possible?

To make a long story short, I use a lot of raw eggs for many different applications in the kitchen. I make super runny eggs all the time—it is my breakfast of choice.

I am also equally as obsessed with homemade Caesar salad dressing, custards (such as zabaglione), egg-based ice creams, the occasional aioli, and can’t help but eat several spoonfuls of raw cookie batter every now and again. I’m a lick-the-beater type of girl. I can’t help myself.

There are so many amazing applications for raw or gently cooked eggs. The world would not be the same without each and every one of them.

But I would be lying if I didn’t say that there is a downside to all of this. You know? The downside that rhymes with rawmanella? Yep, that’s the one. Not so fun.

And that is why I can genuinely declare my love for Safest Choice Eggs. These eggs are not just any ordinary eggs.

Not only are they hormone and antibiotic free (an absolute requirement for me!)–and have earned the Seal of Approval from the American Culinary Federation–but they also undergo an all-natural egg pasteurization process that eliminates the risk of salmonella in the eggs before they even enter your kitchen.

This essentially equates to complete and utter peace of mind.

Peace of mind when you can’t help but grab another taste of that cake batter, or when you’re sitting in front of the couch spooning zabaglione into your mouth…

Creamy zabaglione custard lightened with whipped cream and balanced with tart rhubarb compote, chopped strawberries, and hefty dusting of spicy ginger cookie crumble. Trust me, it doesn’t get better than this.

Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble

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Yield: 4 Servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Homemade zabaglione (Italian custard) served with rhubarb compote, chopped strawberries, and topped with a crunchy ginger cookie crumble.

Ingredients

Rhubarb Compote:

• ½ cup (100 g) granulated sugar
• ¼ cup (60 mL) water
• 1 lb (0.45 kg) rhubarb stalks cut into ½-inch dice
• 2 teaspoons fresh lemon juice

Zabaglione:

• 7 Safest Choice egg yolks
• ¼ cup (50 g) granulated sugar
• 3 tablespoons (45 mL) St. Germain elderflower liqueur or Marsala
• ⅛ teaspoon pure vanilla extract
• ⅓ cup (80 mL) cold heavy cream
• 6-8 large strawberries cored and finely diced
• 4-5 thin ginger cookies

Instructions 

• Prepare Rhubarb Compote: Combine the sugar and water in a medium saucepan. Bring to a simmer and stir until the sugar is completely dissolved.
• Add the chopped rhubarb and cook over medium heat until the rhubarb begins to break down and soften. Stir frequently, adjusting the heat as necessary. Once the rhubarb has cooked down, remove the compote from the heat and stir in the lemon juice.
• Allow the compote to cool to room temperature before preparing the zabaglione. Alternatively, the compote can be prepared up to a week in advance and stored in an airtight container in the refrigerator.
• Prepare Zabaglione: Set up a bain marie (heatproof bowl set above a pot of barely simmering water; you want the edges of the bowl to be fully within the pot). In a medium bowl, whisk together the egg yolks, sugar, and liqueur.
• Place the bowl over the bain marie and using a balloon whisk, whisk the mixture aggressively for 10 to 15 minutes (checking the heat regularly and adjusting the heat as necessary to maintain a low simmer), or until the egg yolk mixture triples in volume and becomes very pale in color. It will start to transform into a mousse-like consistency. Remove the zabaglione from the heat, and continue whisking until it comes to room temperature. Stir in the vanilla extract.
• In a separate bowl, whip the heavy cream to soft peaks. Gently fold the cream into the room temperature zabaglione.
• Assemble: Using a small food processor, grind the ginger cookie thins until they are a fine crumble consistency.
• Spoon roughly ¼ of the rhubarb compote into the bottom of four short glasses (or stemless wine glass). Add a spoonful of chopped strawberries and a dusting of ginger cookie crumble. Top with zabaglione. Garnish with additional diced strawberries and ginger cookie crumble.
• Serve immediately, or alternatively prepare earlier (without the garnish) and store in the refrigerator for up to six hours before serving.

Serving: 1serving, Calories: 529kcal, Carbohydrates: 78g, Protein: 9g, Fat: 19g, Saturated Fat: 8g, Polyunsaturated Fat: 10g, Cholesterol: 345mg, Sodium: 226mg, Fiber: 4g, Sugar: 49g

Author: Laura / A Beautiful Plate

Course: Desserts

Cuisine: Italian

This post is a collaboration between #SafestChoice  Eggs and Honest Cooking Magazine. Thank you for supporting the brands I love!