Poached Yorkshire Rhubarb, Strawberry Sorbet, Vanilla Sabayon Recipe

Prepare rhubarb

Trim the rhubarb stalks, removing leaves and any tough ends; cut into 8–10 cm lengths. Keep pieces uniform for even poaching.

Split the vanilla pod lengthwise and scrape the seeds into a small saucepan. Add the pod husk to the pan as well.

Combine water (500 ml), granulated sugar (150 g), orange juice (60 ml), lemon zest (1 tbs) and the vanilla seeds and pod in the saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Add the rhubarb pieces to the simmering liquid in a single layer if possible. Reduce the heat so the liquid is at a bare simmer (small bubbles, not rolling). Poach for 6–10 minutes depending on thickness — rhubarb should be tender but hold its shape.

Once tender, carefully remove the rhubarb with a slotted spoon to a tray. Increase the heat and reduce the poaching liquid for 3–5 minutes until slightly syrupy if you want a glaze. Stir in the butter (15 g) and sea salt (1 tsp) to finish the syrup, then pour a little over the rhubarb to coat. Discard the vanilla pod and lemon zest strips.

Cool the rhubarb at room temperature, then refrigerate uncovered so surfaces dry slightly (this helps when plating with sorbet).

Make a simple syrup: in a small saucepan, combine 120 ml water and 120 g caster sugar. Heat gently, stirring, until sugar dissolves completely. Cool the syrup to room temperature.

Place hulled strawberries (500 g) in a blender or food processor. Add the cooled sugar syrup (all), lemon juice (15 ml) and the optional spirit (15 ml). Puree until completely smooth.

Pass the purée through a fine-mesh sieve into a bowl to remove seeds and ensure a silky sorbet base. Taste and adjust sweetness or acidity if needed.

Chill the purée thoroughly in the refrigerator until very cold (at least 2 hours). Churning the sorbet in an ice-cream machine according to manufacturer instructions (usually 20–30 minutes) will give the best texture. If you don't have a machine, freeze the mixture in a shallow metal tray, stirring vigorously every 30 minutes to break ice crystals until smooth and scoopable (about 3–4 cycles).

Transfer the finished sorbet to an airtight container and freeze at least 1 hour to firm up before plating.

Prepare a double boiler: bring 2–3 cm of water to a simmer in a saucepan. Use a heatproof bowl that rests on top of the pan without touching the water.

Whisk together egg yolks (4) and granulated sugar (60 g) in the heatproof bowl until combined.

Place the bowl over the simmering water and begin whisking constantly. Slowly add the wine (75 ml) in a thin stream while whisking to incorporate. Continue whisking vigorously until the mixture becomes pale, thickened and forms ribbons when the whisk is lifted — about 6–8 minutes. Take care the bowl doesn't get too hot or the yolks will scramble.

When the sabayon reaches the desired thickness, remove the bowl from the heat. Stir in vanilla extract (1 tsp), sea salt (0.25 tsp) and the optional heavy cream (30 ml) if you want a richer, silkier sabayon. Taste and adjust.

Keep the sabayon warm (covered) until serving, or cool it quickly and rewhisk slightly before plating if serving chilled. Sabayon will thin as it cools, so rewhisk to reincorporate if needed.

Portioning: for 6 servings, place 1–2 poached rhubarb stalk pieces per plate (arrange them leaning or fanned).

Add a quenelle or scoop (approx. 60–80 g) of strawberry sorbet beside the rhubarb. If you have a hot spoon, warm it and smooth the sorbet for a professional finish.

Spoon 2–3 tablespoons of warm vanilla sabayon over or alongside the rhubarb and sorbet (adjust quantity to taste). If the sabayon has cooled and thickened, whisk briefly over warm water to loosen slightly before spooning.

Drizzle a little of the poaching syrup reduced earlier over the rhubarb and around the plate for shine. If desired, sprinkle a little caster sugar and torch briefly for a glazed top on the rhubarb.

Garnish with micro mint leaves and edible flowers. Serve immediately so the sorbet contrasts with the warm sabayon and poached rhubarb.