Eton Mess with Rhubarb
This is an English dish celebrating spring strawberries and indulgent fresh cream, whipped with the addition of crunchy, airy meringues for a light but delectable ‘mess’.
Makes
Serving size
Ingredients
INGREDIENTS FOR MERINGUES:
6 medium egg whites
1 ¾ cups sugar
¼ teaspoon sea salt
INGREDIENTS FOR FILLING:
2 ½ ounces water
3 tablespoons sugar
3 ½ cups rhubarb, chopped into 2cm pieces
1 teaspoon rose water
1 pint whipping cream, whipped and chilled
¼ cup toasted flaked almonds, to serve
Special Equipment:
Electric mixer
Instructions
- Preheat the oven to 275°F.
- Line a baking tray with parchment. In a clean bowl, beat egg whites with an electric mixer on high speed until they form stiff peaks.
- Mix in the sugar and salt, gradually, beating continuously until the mixture is very thick, about 8 minutes.
- Spoon the mixture into 16 mounds on your baking tray. Space 3-4 inches apart.
- Bake for 1 hour.
- Bring 2 ½ ounces of water to a boil. Add the sugar. Cook on medium high until bubbling.
- Add rhubarb. Stir and cook 5 more minutes.
- Remove from heat when the rhubarb is tender. Add the rose water and set aside.
- Set out 8 individual serving bowls or one large bowl. Mix the whipped cream with the rhubarb compote. Mash in meringues.
- Serve with toasted, flaked almonds.
Cooking Tip
You can make the meringues a day or two in advance and store in an airtight container at room temperature.
Recipe Contributed by FamilyCook Productions
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