Baking Recipes

Rhubarb Mess with Brown Sugar Meringues

21st April 2020

Rhubarb Eton Mess

This traditional English dessert is given a seasonal twist with poached rhubarb and brown sugar meringues. If you’ve not tried brown sugar in your meringues yet these are a must bake – the brown sugar makes them extra rich and caramelly. 

  • Serves 4-6
  • 2 hours (30 minutes hands on time)
  • Vegetarian, gluten free

Ingredients:

Brown Sugar Meringues
These keep for 2 weeks in an airtight container 
– 2 egg whites
– 50g golden caster sugar
– 50g light brown sugar

Rhubarb & Cream
– 400g rhubarb, washed and chopped into 2 inch pieces
– 150g golden caster sugar
– 300ml double cream
– 150ml Greek style yoghurt

Method: 

Meringues:

  1. Preheat the oven to 120C
  2. Whisk the egg whites to stiff peaks and then add the sugar gradually (1 tbsp at a time for the first 4 additions), then spoon into 6 small nest shapes on a greaseproof paper lined baking sheet 
  3. Bake for 1 hr – 1hr 30 mins or until they lift off the paper easily, then turn off the oven and leave to cool in there so they dry out – this also prevents cracking

Rhubarb & cream

  1. Put the caster sugar in a small pan with 300ml water, dissolve the sugar, bring to the boil then lower to a simmer
  2. Add the rhubarb pieces and heat slowly in the sugar syrup until softened but still holding their shape. Remove with a slotted spoon to cool in a single layer in a shallow dish, then continue to cook the syrup until its thick and a drizzle-able consistency 
  3. In a large bowl whip the cream until it is just holding its shape, taking care not to overwhip, then add the yoghurt and fold to combine 
  4. Break up the meringues and add to the cream and yoghurt mix with most of the rhubarb and some of the syrup, fold gently
  5. Divide the mixture between bowls or glasses to serve, and top each with more rhubarb pieces and a drizzle of syrup

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