Vanilla-roasted rhubarb with zabaglione

An elegantly simple dessert. Rhubarb and vanilla were made for each other, the puckery pinkness tamed by balmy floral scent. The other member of the party is zabaglione, a delicate custard cloud formed by beating Italian Marsala into egg yolks. It needs to be made last minute but is simple enough that you can keep up conversation with guests over 10 minutes of nonchalant whisking. If you don’t have Marsala, another booze will work – consider a fruity white wine, rosé, prosecco, amaretto, sh