Rhubarb/strawberry Gratin

• 5 cups hulled and quartered strawberries, washed thoroughly
• 2 cups chopped rhubarb
• 1 tablespoon lemon juice
• 13 cup sugar or 13 cup sugar substitute
• 2 tablespoons cornstarch
• 4 egg yolks
• 2 tablespoons kirsch or 2 tablespoons rum
• 2 tablespoons water
• 1 tablespoon 35% cream
• 14 cup sugar or 14 cup sugar substitute
• icing sugar, for dusting
• citrus peel, grated for garnish

1. TO PREPARE FRUIT: In a medium pan, over medium heat, combine all ingredients.
2. Cook until thick and syrupy, stirring frequently, and rhubarb is tender- about 10- 12 minutes.
3. Remove from heat and set aside to cool.
4. TO PREPARE SABAYON: In a medium bowl, over simmering water, combine egg yolks, kirsch, water and sugar, whisking vigorously until yolks are thick and creamy- about 5 to 8 minutes.
5. Remove from heat and stir in cream.
6. Preheat broiler on high.
7. Divide fruit mixture between 4 small shallow, oven-proof gratin dishes.
8. Spoon sabayon evenly, over fruit.
9. Broil gratin close to element for 1 or 2 minutes, or until golden.
10. Dust with icing sugar and garnish with citrus zest.
11. Serve immediately.

quartered strawberries, rhubarb, lemon juice, sugar, cornstarch, egg yolks, rum, water, cream, sugar, icing sugar, peel

Taken from www.food.com/recipe/rhubarb-strawberry-gratin-63332 (may not work)