Baked Rhubarb with Vanilla and Grand Marnier Gratin

Serves 4

Ingredients:

1 vanilla bean, halved lengthwise
1 pound rhubarb (about 6 stalks), cut in half lengthwise then cut crosswise into 2 1/2-inch sticks)
3 tablespoons unsalted butter, melted
1 cup granulated sugar
4 large egg yolks 
1/3 cup  Grand Marnier
2 tablespoons  water

Method:

Preheat the oven to 350°F/ 160°C.  Using a small sharp knife, scrape the seeds from vanilla bean into a 13x9-inch baking dish. Add the vanilla bean, rhubarb, butter and 1/2 cup of sugar, and toss to coat the rhubarb.

Bake uncovered until the rhubarb is tender and a syrup forms, gently stirring halfway through cooking, about 25 minutes (cooking time may vary depending on the woodiness and ripeness of the rhubarb).

Whisk the remaining 1/2 cup of sugar, with the egg yolks, Grand Marnier and water in a large metal bowl to blend. Place the bowl over a saucepan of simmering water. Whisk the yolk mixture over the simmering water until pale, light and fluffy, about 5 minutes (This is now called a "sabayon").

Divide the warm rhubarb and vanilla syrup evenly among 4 to 6 plates. Spoon the warm sabayon over the rhubarb.

Using a culinary blowtorch, wave the flame quickly over the sabayon just until it becomes golden brown, about 30 seconds. You may substitute the torch with a broiler. Serve immediately.

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