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.

Rhubarb Upside-Down Cake

While typing this it occurred to me that while there are obviously alignment issues with the Underwood's typebars, I think there's also a problem with the platen.  It doesn't seem like it's gripping the paper tight enough, so the vibrations from hammering at the keys makes the lettering even more askew.  I'll have to test this...

Anyway, this really is a nice, light summer cake with a very fine crumb.  You can get Melissa Clarke's recipe here.

Not only is rhubarb super easy to grow, it also comes back every year.

The batter was nice and buttery and the lemon zest adds a really nice dimension.

Pre-flip, all the sweet rhubarby goodness stews at the botton of the pan.