Instructions: Trim the rhubarb and cut into 5cm lengths and place into a wide shallow saucepan along with the caster sugar, wine, zests and vanilla. Top up the pan so that the fruit is covered and very gently bring the liquid almost to the boil and hold at this temperature for 5 minutes. Remove from the heat and leave to cool completely.

Then combine the remaining ingredients in a large bowl, which you will place over a pan of simmering water, whisk this mixture until light and pale coloured and has trebled in volume. Remove from the heat and whisk for a further minute.

To serve drain the rhubarb from the liquor and arrange on plates and garnish with the sabayon.

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