Blood orange sabayon & rhubarb compote

Serves 6

Ingredients:

Compote:
1kg new season forced rhubarb, cut into 4cm pieces
175g unrefined golden caster sugar
Grated zest and juice of 1 blood orange

Sabayon
Grated zest and juice of 2 blood oranges
50g unrefined golden caster sugar
150ml flowery white wine, such as Denbies Surrey Gold
300ml double cream

Method:
Mix together the orange juice and zest, sugar and wine, cover and refrigerate overnight for the flavours to develop.
Make the compote: put half the rhubarb in an ovenproof dish, sprinkle with half the sugar and half the orange juice and zest. Repeat with the other half. Bake in a preheated oven at 180C/ Gas Mk 4 for 35- 40 minutes until the rhubarb is tender but not disintegrating. Leave to cool and chill overnight.
The following day, whisk the cream whilst adding the wine mixture gradually until softly whipped.
Divide the compote between six wide wine glasses or glass bowls and spoon the sabayon on top.