Eton mess is the quintessential British dessert. Named after the prestigious Eton College, where it is served at the college’s annual cricket match against Winchester College, the dessert showcases Britian’s beautiful strawberries mixed together with crushed meringues and whipped cream.
Meringues ready to be used in the Eton mess
I cooked a big Sunday roast yesterday and wanted to make Eton mess for dessert but decided it was a little on the chilly side for a traditional Eton mess. So I decided to use warm rhubarb instead of strawberries to make my own version. While it may be strawberry season it is also slap bang in the middle of rhubarb season
so supply is plentiful. The trick is to add enough sugar to the rhubarb so that it is not too tart. The cooled whipped cream melting into the warm rhubarb stew is a definite winner.
Whisking the egg whites and sugar together
2 egg whites
3/4 cup golden caster sugar
6 stalks of rhubarb
250ml of whipped cream
1. Preheat the oven to 150c.
2. Whisk the egg whites until soft peaks form and then slowly add 1/2 a cup of sugar, a little at a time. Continue whisking until the sugar is absorbed and the meringue mixture is glossy. You can use plain caster sugar but I like to use golden caster sugar as it gives the meringues a lovely caramel hue.
3. Spoon the meringue mixture onto a tray lined with baking paper and bake in the oven for 45 mins. Once finished turn the oven off, open the oven door and leave the meringues in the oven until cooled completely.
4. Slice the rhubarb into small pieces and place in a saucepan with 1/2 a cup of water and 1/4 a cup of sugar. Cook over a low heat until the rhubarb pieces start to break down and become soft.
5. Tear the meringues into pieces and divide between the bowls along with the whipped cream and warm rhubarb stew. Serve immediately before the rhubarb begins to melt the cream. Don’t be precious about presentation – let the dessert live up to its name!
The finished Rhubarb Eton Mess