Olive Magazine
Rhubarb and custard eton mess

Rhubarb and custard eton mess

Published: May 8, 2020 at 8:45 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Buying ready-made meringue and custard means you can whip up this summery dessert, packed with juicy rhubarb, in record time

  • Gluten free
Nutrition:
NutrientUnit
kcal403
fat28.4g
saturates17.6g
carbs32.7g
sugars31g
fibre1.2g
protein3.3g
salt0.1g
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Make this rhubarb Eton mess and check out our classic Eton mess recipe here.

Ingredients

  • 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

Method

  • 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).

*This recipe is gluten-free according to industry standards*


Head here for more summer desserts

Berry Cheesecake Trifle Recipe with Sherry
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