Rhubarb Eton Mess

Rhubarb Eton Mess

AuthorJulie

4-5 rhubarb stalks, chopped
1/2-3/4 cup sugar, plus extra for the cream
about a meringue per person, broken up (or a batch, above)
1 cup heavy (whipping) cream

1

Combine the rhubarb and sugar with about 1/4 cup water in a medium saucepan and cook over medium-high heat until bubbly; continue to cook, stirring often, until the rhubarb breaks down and is very soft. Taste and add more sugar, if it needs it, and set aside to cool.

2

Whip the cream with a spoonful of sugar until softly whipped. In a large trifle bowl or individual glass dishes, layer chunks of meringue, stewed rhubarb and whipped cream. Serve immediately, or let sit a few minutes to allow the meringue to soften.

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Ingredients

 4-5 rhubarb stalks, chopped
 1/2-3/4 cup sugar, plus extra for the cream
 about a meringue per person, broken up (or a batch, above)
 1 cup heavy (whipping) cream

Directions

1

Combine the rhubarb and sugar with about 1/4 cup water in a medium saucepan and cook over medium-high heat until bubbly; continue to cook, stirring often, until the rhubarb breaks down and is very soft. Taste and add more sugar, if it needs it, and set aside to cool.

2

Whip the cream with a spoonful of sugar until softly whipped. In a large trifle bowl or individual glass dishes, layer chunks of meringue, stewed rhubarb and whipped cream. Serve immediately, or let sit a few minutes to allow the meringue to soften.

Rhubarb Eton Mess
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