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Strawberry and Rhubarb Eton Mess
80% authentic · British
A seasonal twist on Eton Mess, incorporating the tartness of cooked rhubarb with sweet strawberries for a more complex flavor profile.
Ingredients
- Meringue nests or cookies150g
- Heavy cream300ml
- Powdered sugar2 tbsp
- Fresh strawberries200g
- Rhubarb stalks200g
- Granulated sugar (for rhubarb)50g
- Vanilla extract1 tsp
- Fresh mint leaves (for garnish)few
- Saltpinch
Steps
- 1
Preheat oven to 180°C (350°F) if making meringues from scratch, or prepare to use store-bought.
- 2
Wash and chop the rhubarb and strawberries. In a saucepan, combine rhubarb, strawberries, and 50g granulated sugar. Cook over medium heat until the rhubarb is tender and the fruit has softened, about 10-15 minutes. Let cool completely.
- 3
Gently crush the meringue nests or cookies into bite-sized pieces.
- 4
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- 5
In serving glasses or a bowl, layer the cooled fruit mixture, crushed meringue, and whipped cream. Gently swirl.
- 6
Garnish with fresh mint leaves.
- 7
Serve immediately.
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