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
- 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
- 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.
This post is a collaboration between #SafestChoice Eggs and Honest Cooking Magazine. Thank you for supporting the brands I love!
38 Comments on “Zabaglione with Rhubarb, Strawberries, and Ginger Cookie Crumble”
I love this blog, Laura. I found it by chance and have
enjoyed everything I have made since. Today I’m going to try your Zabaglione with strawberries because in Santo Domingo nobody imports rhubarb! I have a question: what does St.
Germain liquor tastes like? First time I’ve seen this name.
Hoping you keep enjoying Chicago!
It is an elderflower liquor. Very delicate and light, and not at all overpowering! I hope that helps? So sorry for only just getting back to you!
it looks delicious!
Thank you Dina!
I LOVE zabaglione and I love how you’ve paired it with strawberries, rhubarb, and ginger! What a great combo, especially with St. Germain instead of the typical Marsala. This is such a perfectly seasonal recipe- pinning!
omg that yolk shot looks absolutely gorgeous!!! what a cool, fun recipe Laura!
Thank you Christine!
This is absolutely gorgeous. I want to dip my spoon into this creamy zabaglione.
Ramanella never bothered me too much 😉 Neither has rhubarb! Especially when it is layered with zabaglione and cookie crisps!
I don’t tend to worry that much about salmonella (though I do love my raw cookie down and runny egg yolks!). However, I do wish Safest Choice eggs were available in NYC now that all of my besties are finding themselves with child. Hopefully soon!
And in the meantime, I’ll just make this zabaglione and cross my fingers my eggs are bacteria free. It will be worth it.
I am an egg person. So needless to say, I loved this blog. I loved this recipe. And I sure wish I didn’t decide last minute to tune in, when I am starving. I wanted to lick those beaters really really bad.
This is gorrrrrrgeous and I just love the addition of the St. Germain.
I’ve never tried zabaglione, but it sounds very custardy … which means it would go perfectly with rhubarb. What a delicious dessert!
This looks wonderful, I had this once before with strawberries and it was delicious!
I’ve never even heard of this before, but thank goodness I have now. WANT!
Eggs are the sole reason I could never be vegan. This dessert is absolutely gorgeous!
I love your recipes, your photos, your writing. Yep, love it all.
Thank you so, so much Norma! That means so much to me–and thank you for reading!!!
Wow!!!!! This looks incredible!!!! Can’t wait to give this a try!!!!!
Eggs are totally magical! I love them and this zabaglione situation looks amazing.
Thanks Cindy!! Hope you have a great weekend!
LOVE the flavors in this! So refreshing and the perfect dessert for a warm summer night. Thanks!
Thanks Matt!!! So true.
It’s official. This is my favourite food blog. Making this for my boyfriend. He will get down on his knees and weep because I will have made better zabaglione than his Italian ass ever could. xxx
La Lingua : Food, Life, Love, Travel, Friends, Italy
Oh my gosh!!! This is so funny! Thank you Lucy!
I am an egg lover, too and love this custard (especially the ginger cookie crumble – yum!)
I really love this!!! 🙂
i learned a new word today!!! zabaglione, get in my belly!
(oh i guess the second word would be… rawmonella. hehe)
Hahaha!! I kind of like the second word, not gonna lie.
hah! Rawmonella. You invented a new word!
I have actually never had rhubarb. But this looks like a great way to try it!
I love the crunchy, creamy flavors in this dessert, Laura! It looks luscious!
Thanks so much Georgia!
I’m seeing so many amazing rhubarb recipes this morning that I now want to go to the store to get some.
Yes!! It was rhubarb day! Haha!
I think it is on official fact that eggs rule. They just do.
These look amazing. I have never herd of zabaglione, but from the looks of it I am pretty positive I would love it!
It’s great! Basically an Italian custard, and it is normally served hot over fruit, but I chose to serve this version cold.
I agree, eggs are amazing. In fact I’d say they’re the one thing making it so darn hard to go vegan! 🙂 I love zabaglione, I’m sure the rhubarb went excellently with it.