Poached Rhubarb with Elderflower Sabayon

I tweaked this dessert a bit, but it's based on a recipe you can find here.  The sabayon is quite an interesting element; it seems like it would be nice paired with other fruits or even drizzled over a simple cake.  Its warm, whisked, egg yolk foundation stikes me as a pretty versatile base for any number of other flavored accompaniments.

Poaching fruit is a little tricky because it's so easy to overcook.

I have really bad luck with custards, so I was a little wary about attempting a sabayon,
but it ended up being pretty easy.  I just whisked four egg yolks, two tablespoons of sugar, and three
 tablespoons of St. Germain over a water bath until it tripled in size.  I bet this rich, foamy topping
would be really nice over fresh berries.

As far as floral liqueurs go, St. Germain is quite a stately one.