Rhubarb Compote With Sabayon - cooking recipe

Ingredients

1 lb rhubarb, cut into 1/3 in pieces
3/4 cup apple juice, divided
1 tbsp cornstarch
3/4 cup sugar, divided
1/4 cup Marsala wine
2 None medium egg yolks

Preparation

In a saucepan, cook the rhubarb gently in 4 tablespoons of apple juice. Mix the cornstarch with the remaining apple juice until smooth. Pour into the rhubarb and bring to a boil. Add 1/2 cup of the sugar, bring to a boil again and simmer for 5 mins.
Mix the Marsala, egg yolks and remaining sugar in a bowl placed on top of a saucepan with 2 inch of boiling water. Stir the mixture until it is a thick, creamy custard. To serve, portion the custard in 4 bowls and spoon the rhubarb compote on top.