Description
A delightful twist on the classic Eton Mess that combines tangy roasted rhubarb with creamy custard, whipped cream, and crunchy meringue. This Rhubarb and Custard Eton Mess is perfect for summer, offering a quick and easy dessert that’s both refreshing and indulgent.
Ingredients
Scale
For the Rhubarb
- 3 cups (405g) rhubarb, cut into bite-size pieces (approximately 3 stalks)
- 2 tbsp caster sugar
For the Eton Messes
- 1 1/2 cups (300ml) double/heavy cream
- 2 tbsp caster sugar
- 1 1/2 cups (300ml) fresh custard
- 5 meringue nests, crushed
Instructions
- Preheat and prepare rhubarb: Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper. Place the rhubarb chunks on the tray, sprinkle with 2 tablespoons of caster sugar, and toss lightly to coat the rhubarb evenly with sugar.
- Roast rhubarb: Cover the tray with foil and bake for 15 minutes. Then remove the foil and continue roasting for an additional 5 to 10 minutes depending on your preferred texture — 20 minutes total for tender but holding shape, or 25 minutes for very soft rhubarb.
- Cool rhubarb: Remove the rhubarb from the oven and allow it to cool completely before assembling the dessert.
- Whip cream: In a large bowl, combine the double cream and 2 tablespoons of caster sugar. Whisk until stiff peaks form, meaning the cream will hold its shape firmly with just a slight droop at the peak tip.
- Crush meringue: Place the 5 meringue nests in a medium bowl and crush into pieces with your fingers or the end of a rolling pin, leaving some larger chunks for texture.
- Assemble Eton Mess: Use 4 individual glasses or dishes. Start by layering 1/2 tablespoon of roasted rhubarb at the base. Add 2 tablespoons of whipped cream, followed by some crushed meringue and 2 tablespoons of fresh custard. Repeat these layers until each glass is filled, finishing with some rhubarb on top for garnish.
- Storage and serving: Roasted rhubarb can be prepared a day ahead and stored in an airtight container in the refrigerator. The Eton Mess is best eaten the same day; however, you can assemble and refrigerate it overnight, although the meringue will lose some of its crunch.
Notes
- This recipe is a quick and easy way to enjoy a refreshing summer dessert with a unique rhubarb and custard twist on traditional Eton Mess.
- Adjust roasting time of rhubarb to your preferred softness: less time for firmer pieces, more for soft and mushy texture.
- For best texture, serve the dessert on the day it’s assembled, as the meringue softens when refrigerated overnight.
- You can roast rhubarb in advance to save time on the day of serving.
Nutrition
- Serving Size: 1 serving (1 glass)
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
