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Rhubarb and Rosewater Eton Mess

Rhubarb and Rosewater Eton Mess
Prep Time
15 min
Cook Time
1h 5 min
Yields
4 servings

A mountain of rhubarb and rosewater Eton mess sprinkled with crystallised rose petals for pudding.

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ingredients

Meringues

4
large egg whites
200
g golden caster sugar
1
pinch salt

Rhubarb Compote

100
mL boiling water
3
Tbsp golden caster sugar
4
sticks of rhubarb (approx 450g) chopped in rounds
1
tsp rose water

Cream

500
mL double cream
1
vanilla pod

Serving Suggestion

Toasted almond slivers and crystallised rose petals
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directions

Step 1

Preheat the oven to 140C/120C FAN OVEN/GAS 1.

Step 2

In a clean bowl or mixer whisk the egg whites until they reach firm peaks.

Step 3

Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.

Step 4

Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.

Step 5

Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.

Step 6

Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.

Step 7

Whip the cream until it forms soft peaks.

Step 8

Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.

Step 9

Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.

Step 10

Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

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