If you love classic British desserts but want to try something a little unexpected and utterly delicious, you’re going to adore this Rhubarb and Custard Eton Mess Recipe. It’s a beautiful twist on the traditional Eton Mess with tangy roasted rhubarb meeting silky custard and fluffy whipped cream, all balanced by crunchy meringue. Seriously, it’s fan-freaking-tastic and perfect for summer gatherings or anytime you crave a fresh, elegant dessert that’s surprisingly simple.
Why You’ll Love This Recipe
- Bright and refreshing flavor: The natural tartness of the roasted rhubarb perfectly complements the rich custard and cream.
- Quick and easy to prepare: You won’t believe how fast this comes together, making it ideal for last-minute guests or weeknight treats.
- Customizable and forgiving: Whether you like your rhubarb soft or with a bit of bite, you can adjust roasting time easily.
- A beautiful presentation: Layered in glasses, this Eton Mess looks as good as it tastes, perfect to impress without stress.
Ingredients You’ll Need
The magic of this Rhubarb and Custard Eton Mess Recipe lies in simple, fresh ingredients that marry beautifully. Choosing ripe rhubarb and a good-quality custard makes all the difference, and I always recommend using double cream for that lush, creamy finish.
- Rhubarb: Fresh rhubarb stalks work best; look for firm, crisp ones with a vibrant red color for sweetness and tartness.
- Caster sugar: Essential for roasting the rhubarb and sweetening the cream just right — superfine sugar dissolves easily.
- Double/heavy cream: This gives the Eton Mess its signature richness; whipping to stiff peaks is key for texture.
- Fresh custard: Use your favorite custard—whether homemade or store-bought—to add silky smoothness.
- Meringue nests: Crushed to add sweet crunch; I like to leave some larger chunks for texture contrast.
Variations
I always encourage making this Rhubarb and Custard Eton Mess Recipe your own. I’ve tried a few spins depending on the season or what I have on hand, and you’ll find experimenting really rewarding.
- Use frozen rhubarb: When fresh rhubarb is out of season, frozen works well—just thaw and drain excess liquid before roasting.
- Dairy-free option: Swap double cream for coconut cream and make a custard using almond or oat milk for a delicious dairy-free version.
- Add fresh berries: Toss in some raspberries or strawberries for an extra layer of summer fruitiness—I love this combo during berry season!
- Infuse custard: Try adding a hint of vanilla bean or a splash of amaretto liqueur to your custard for an elevated flavor profile.
How to Make Rhubarb and Custard Eton Mess Recipe
Step 1: Roast the Rhubarb to Perfection
Start by preheating your oven to 180°C (350°F) and lining a baking tray with greaseproof paper. Cut your rhubarb into bite-sized pieces—usually about three stalks does the trick for this recipe. Toss the chunks with 2 tablespoons of caster sugar on the tray, making sure each piece gets a sweet coating. Cover the tray with foil to keep it moist and roast for 15 minutes, then remove the foil and roast for another 5 to 10 minutes. I like my rhubarb tender yet still holding its shape, so I usually stop around 20 minutes. But if you prefer it mushier, go up to 25 minutes. Let the rhubarb cool completely before assembling.
Step 2: Whip the Cream Just Right
While your rhubarb cools, it’s time to whip the cream. Pour 1½ cups (300ml) of double cream into a large bowl, add 2 tablespoons of caster sugar, and whisk until you see stiff peaks. I’ve realized that this step can make or break the texture of your Eton Mess—overwhipping can make it grainy, and underwhipping means your cream won’t hold its shape. The trick I learned is to stop when you can pull the whisk up and the cream stays upright with just the very tip folding over.
Step 3: Crush the Meringues with Care
Break up your meringue nests in a medium bowl. I usually crush them with my fingers to leave some lovely larger chunks that add crunch and texture, but you can use the end of a rolling pin if you prefer. Just don’t pulverize them into dust—those chunks are the best bit!
Step 4: Assemble Your Rhubarb and Custard Eton Mess
Grab four individual glasses or small dishes for assembling. Start with a spoonful of rhubarb at the bottom, then layer 2 tablespoons of whipped cream, a sprinkle of crushed meringue, and 2 tablespoons of fresh custard. Repeat these layers until the glasses are full. I always save a little rhubarb to top off the dessert—it adds such a pretty pop of color and a hint of extra tartness. Serve immediately or chill for up to one night, but keep in mind the meringue won’t stay crunchy for long.
Pro Tips for Making Rhubarb and Custard Eton Mess Recipe
- Roasting Time Adjustment: I like to check the rhubarb around 15 minutes by poking a piece with a fork—if it’s too firm, roast a bit longer to suit your texture preference.
- Whipping Cream: Use a chilled bowl and beaters to get stiff peaks faster and prevent over-whipping.
- Meringue Texture: Leaving bigger meringue chunks adds a satisfying crunch—don’t over-crush!
- Assembly Timing: Assemble just before serving to keep the meringue crispy and the layers fresh.
How to Serve Rhubarb and Custard Eton Mess Recipe
Garnishes
I often sprinkle a little finely grated lemon zest on top for a bright zing that complements the rhubarb beautifully. Fresh mint leaves also make a simple and pretty garnish that adds a touch of garden freshness. If you’re feeling fancy, a dusting of edible flowers or a few fresh berries can make your Eton Mess look like a dessert straight out of a fancy café.
Side Dishes
This dessert pairs wonderfully with light, summery side dishes like a crisp green salad or a platter of fresh fruit to keep the meal feeling fresh and balanced. I’ve also served it after a buttery fish main, and the clean, tangy rhubarb custard was the perfect sweet finish.
Creative Ways to Present
For a special occasion, I like to build each glass with a long spoon right in front of guests to show the layers. Alternatively, you can serve it in small mason jars or dainty teacups for a charming touch. Turning this into individual trifle-style portions makes it feel elegant yet accessible, perfect for a dinner party or picnic.
Make Ahead and Storage
Storing Leftovers
I’ve found that roasting the rhubarb a day ahead is a real timesaver—it stays fresh and flavorful in an airtight container in the fridge. Once assembled, the Eton Mess is best eaten the same day to enjoy that crisp meringue. If you have leftovers, store them covered in the fridge but expect the meringue to soften.
Freezing
Since whipped cream and meringue don’t freeze well, I don’t recommend freezing the assembled Eton Mess. However, you can freeze roasted rhubarb separately for up to 2 months—just thaw and drain before using.
Reheating
This dessert is best enjoyed cold or at room temperature, so I avoid reheating. If you do want to warm the roasted rhubarb for a serving, I give it a quick zap in the microwave just until warm, then assemble the rest fresh for the best texture contrast.
FAQs
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Can I make Rhubarb and Custard Eton Mess Recipe without meringue?
You can skip the meringue if you’re avoiding sugar or egg whites, but keep in mind that the crunchy texture it adds is part of what makes this dessert so special. You might try substituting with crushed cookies or granola for crunch instead.
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How do I make fresh custard for this recipe?
To make fresh custard, whisk together egg yolks, sugar, and cornstarch, then gently heat with warm milk until thickened. Vanilla extract adds lovely flavor. Homemade custard enhances the dessert’s creaminess but store-bought works perfectly too.
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Can I prepare the Eton Mess in advance?
You can roast the rhubarb up to one day ahead and keep it refrigerated. Whip the cream and crush meringues just before assembling to keep textures perfect. Assembled Eton Mess is best eaten same day for freshness, but can be stored overnight in the fridge if necessary.
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What if I don’t have caster sugar?
Superfine sugar is best because it dissolves quickly, but you can use granulated sugar as a substitute. Just be sure to toss the sugar well with the rhubarb and cream to avoid graininess.
Final Thoughts
This Rhubarb and Custard Eton Mess Recipe has become a firm favorite in my kitchen because it’s deceptively simple yet feels so indulgent. The balance of tart and sweet, crunchy and silky, always wows guests and family alike. I love sharing it with friends over a cup of tea — you really can’t go wrong. Give it a try and I bet it’ll become one of your go-to desserts that you make again and again!
Print
Rhubarb and Custard Eton Mess Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
This Rhubarb and Custard Eton Mess is a delightful twist on the classic British dessert, featuring roasted rhubarb layered with whipped cream, fresh custard, and crunchy meringue. Perfectly balanced between tart and sweet, it’s an easy-to-make, refreshing dessert ideal for summer gatherings or any occasion that calls for a light, elegant treat.
Ingredients
For the Rhubarb
- 3 cups (405g) rhubarb, cut into bite-sized pieces (approximately 3 stalks)
- 2 tbsp caster sugar
For the Eton Mess
- 1 1/2 cups (300ml) double/heavy cream
- 2 tbsp caster sugar
- 1 1/2 cups (300ml) fresh custard
- 5 meringue nests, crushed
Instructions
- Preheat and prepare rhubarb: Preheat your oven to 180°C (350°F) and line a baking tray with greaseproof paper. Spread the rhubarb chunks evenly on the tray and sprinkle with 2 tablespoons of caster sugar. Toss gently to coat all pieces evenly.
- Roast the rhubarb: Cover the tray with foil and roast in the oven for 15 minutes. Then remove the foil and continue roasting for another 5 to 10 minutes depending on desired softness — 20 minutes total for tender but still holding shape, or 25 minutes for mushy rhubarb.
- Cool rhubarb: Remove the tray from the oven and leave the rhubarb to cool completely before assembling the dessert.
- Whip the cream: In a large bowl, combine the double cream and 2 tablespoons of caster sugar. Whisk until stiff peaks form, meaning the cream holds its shape firmly when the whisk is lifted.
- Prepare meringue: Place the meringue nests into a medium bowl and crush them using your fingers or the end of a rolling pin, leaving some larger chunks for texture.
- Assemble the Eton Mess: Using 4 individual serving glasses or dishes, start by spooning 1/2 tablespoon of roasted rhubarb into the base of each. Add 2 tablespoons of whipped cream, followed by some crushed meringue, then 2 tablespoons of fresh custard. Repeat these layers until the glasses are filled. Top with reserved rhubarb for a pretty finish.
- Storage and serving: You can roast the rhubarb a day in advance and store it in an airtight container in the fridge. Assemble the Eton Mess on the day you plan to serve it for best texture. If needed, you may assemble and refrigerate overnight, though the meringue will lose some crunch.
Notes
- This recipe offers a quick and easy way to elevate the classic Eton Mess by adding roasted rhubarb and custard layers.
- The dessert is best enjoyed fresh to preserve the crunchy texture of the meringue.
- You can adjust the roasting time of rhubarb according to your preferred texture — softer or slightly firm.
- Perfect for summer or warm-weather entertaining.
- Roasting rhubarb ahead saves time on the day of serving.
Nutrition
- Serving Size: 1 serving (1 glass)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 35 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
