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Photo by Virginia Pinkston
Yield: 4 servings
Ingredients
Preparation
Place rhubarb in a saucepan with 1/2 cup water and bring to boil. Reduce heat to medium-high and stir frequently until rhubarb starts to become tender.
Stir in sherry, and continue to let mixture boil gently, stirring frequently, until rhubarb disintegrates and a thick sauce is formed.
Remove from heat and add almond extract; let cool completely.
Place egg yolks and sugars in top of double boiler, and bring water to boil while whisking yolks and sugars until well-combined.
Add 3/4 cup rhubarb sauce to egg-yolk mixture, 1 tablespoon at a time, whisking well after each addition. Continue cooking, whisking constantly, until bubbles form and mixture becomes very thick, about 3 to 5 minutes. Remove from heat and let cool.
Whip cream and vanilla until stiff peaks form. Fold into cooled egg-rhubarb mixture, and gently stir until combined.
Chill at least one hour before spooning into dessert dishes. Garnish with strawberries, raspberries or almonds, if desired.
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