Rhubarb Mess with Candied Rosemary Recipe

Rhubarb mess with candied rosemary

  • serves 6
  • Easy

This is a delicious new twist on the classic Eton mess, made with rhubarb instead of strawberries. Rhubarb is in season around February time and parters perfectly with rosemary



  • golden caster sugar 300g
  • rosemary 6 small sprigs, needles pulled off and finely chopped
  • rhubarb 6 sticks, chopped
  • double cream 500ml
  • ready-made meringues 4 large or 12 small


  • Step 1

    Put 200g of the sugar in a small pan with 50ml water and bring to a simmer, stirring until the sugar has dissolved. Add the rosemary and swirl the pan. Tip the remaining sugar onto a plate. Strain the rosemary, keeping the sugar syrup. Shake off any excess liquid and dust the rosemary with the sugar, then tip them onto a piece of baking paper to dry.

  • Step 2

    Tip out the syrup leaving 3 tbsp behind in the pan, add the rhubarb and heat it slowly in the syrup. Make sure the syrup doesn’t burn as the rhubarb softens, and when it is completely soft, leave it to cool. If the rhubarb is still tart, add a little more syrup. Whip the cream to soft peaks, break in the meringues and add most of the rhubarb. Fold everything together. Divide the mixture between bowls or glasses, and add more rhubarb and a sprinkle of rosemary to each. Add the leftover rosemary to a jar of sugar and seal to make rosemary sugar.

Nutritional Information

  • Kcals 661
  • Fat 44.9g
  • Saturates 27.8g
  • Carbs 60.8g
  • Fibre 1.7g
  • Protein 2.6g
  • Salt 0.1g