Print Options:

Rhubarb Eton Mess

Yields1 Serving

 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.