Rhubarb and custard eton mess
Serves 6
Easy
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Buying ready-made meringue and custard means you can whip up this summery dessert, packed with juicy rhubarb, in record time
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- 400g rhubarbcut into 3cm pieces
- 3 tbsp caster sugar
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 4 ready-made meringuescrushed
- 300g ready-made vanilla custard
Nutrition: per serving
- kcal403
- fat28.4g
- saturates17.6g
- carbs32.7g
- sugars31g
- fibre1.2g
- protein3.3g
- salt0.1g
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Heat the oven to 180C/fan 160C/gas 4. Put the rhubarb in a large baking dish, scatter over the sugar and cover with foil. Bake for 10-15 minutes or until just tender.
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Whip the cream with the icing sugar and vanilla extract.
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Layer up the cream, rhubarb, meringue pieces and custard in four glasses (adding any syrup from the rhubarb dish).
