Rhubarb and custard eton mess
- Preparation and cooking time
- Total time
- Serves 6
- 400g rhubarb, cut into 3cm pieces
- 3 tbsp caster sugar
- 300ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
- 4 ready-made meringues, crushed
- 300g ready-made vanilla custard
- STEP 1
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.
- STEP 2
Whip the cream with the icing sugar and vanilla extract.
- STEP 3
Layer up the cream, rhubarb, meringue pieces and custard in four glasses (adding any syrup from the rhubarb dish).