1 cup chopped fresh rhubarb stalks (2 large ribs)
1/2 cup sugar
1 cup orange Muscat wine such as Essensia
1 qt fresh strawberries, trimmed and quartered
2 large eggs
Special equipment: an instant-read thermometer

Bring rhubarb, sugar, and wine to a simmer in a small heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until rhubarb is tender and begins to fall apart, about 5 minutes. Pur�e in a blender until smooth (use caution when blending hot liquids).
Divide strawberries among 6 stemmed glasses.

Beat eggs in a large deep metal bowl with a handheld electric mixer at medium-high speed 1 minute, then add hot rhubarb pur�e in a stream, beating
constantly. Put bowl over a saucepan of simmering water and beat until mixture is tripled in volume, very thick, and registers 160�F on thermometer, about 6 minutes. Remove from heat and ladle sabayon over strawberries. Serve immediately.

Cooks' note:
� Rhubarb pur�e can be made 2 hours ahead and kept at room temperature. Reheat before adding to eggs.

Makes 6 servings.