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
Scale
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
