Name: Rhubarb & Custard Eton Mess
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 1 1/2 cups rhubarb, chopped; 1/4 cup granulated sugar; 1/2 tsp vanilla extract (for rhubarb); 1 1/2 cups custard (store-bought or homemade); 1 cup heavy whipping cream; 2 tbsp powdered sugar; 1/2 tsp vanilla extract (for cream); 1 cup crushed meringue nests or mini meringues

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A creamy, nostalgic twist on the classic Eton Mess—this version layers tart roasted rhubarb, sweet custard, and airy whipped cream with soft meringue chunks for a dreamy and elegant summer dessert.

Why You’ll Love This Recipe

This dessert is an irresistible combination of textures and flavors—tangy rhubarb, luscious custard, fluffy cream, and crisp meringue. It’s quick to prepare, visually charming in a glass, and effortlessly elegant. Ideal for garden parties or a light yet indulgent finish to a summer meal.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

rhubarb, chopped
granulated sugar
vanilla extract
custard (store-bought or homemade)
heavy whipping cream
powdered sugar
meringue nests or mini meringues, crushed

Directions

1. Roast the Rhubarb
Preheat oven to 375°F (190°C). Spread the chopped rhubarb in a baking dish. Sprinkle with granulated sugar and drizzle with vanilla extract. Roast for 20 minutes, or until tender. Allow to cool completely.

2. Whip the Cream
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Do not overwhip.

3. Assemble the Dessert
In individual glasses or a trifle dish, layer roasted rhubarb, a spoonful of custard, whipped cream, and crushed meringue. Repeat layers if desired, finishing with a topping of cream and meringue for texture.

4. Serve
Serve immediately for a contrast of textures, or chill slightly for a more blended, creamy experience.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Variations

Add strawberries or raspberries with the rhubarb for extra fruitiness.
Swap custard for vanilla pudding or mascarpone for a different creaminess.
Stir some rhubarb syrup into the whipped cream for a tinted, flavorful finish.
Use store-bought meringue kisses for a decorative flair on top.

Storage / reheating

This dessert is best served immediately to preserve the crispness of the meringue. If preparing ahead, keep components separate and assemble just before serving. Leftovers can be stored in the refrigerator for up to one day, though the meringue may soften.

FAQs

Can I use frozen rhubarb?

Yes, but thaw and drain it first to avoid excess liquid.

Is store-bought custard suitable?

Absolutely—it saves time and still delivers creamy flavor.

How far ahead can I make this?

You can roast the rhubarb and whip the cream a few hours ahead. Assemble just before serving.

Can I make it dairy-free?

Yes—use plant-based custard and coconut cream instead of dairy cream.

Can I make it vegan?

Yes—use vegan custard, whipped coconut cream, and vegan meringue.

What if I don’t have a trifle dish?

Any clear glasses or dessert bowls work beautifully for individual servings.

Can I reduce the sugar?

You can adjust the sugar in the whipped cream and rhubarb to taste.

Should I chill the custard before using?

Yes, a cold custard adds structure and enhances layering.

How do I keep the meringue crispy?

Assemble just before serving and avoid chilling too long to retain crispness.

Can I toast the meringue?

Yes—if using homemade meringue, lightly toasting with a kitchen torch can add a dramatic flair.

Conclusion

Rhubarb & Custard Eton Mess is a quintessential British summer dessert that offers elegance and ease. With a balance of tart rhubarb, sweet custard, and crisp meringue, it’s an ideal treat for seasonal entertaining or a delightful end to a warm-weather meal.

Rhubarb & Custard Eton Mess

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Author: Mia
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A creamy, nostalgic twist on the classic Eton Mess—this version layers tart rhubarb, sweet custard, and pillowy whipped cream with soft meringue chunks for a dreamy summer dessert.

Ingredients

Units Scale

1 1/2 cups rhubarb, chopped
1/4 cup granulated sugar
1/2 tsp vanilla extract (for rhubarb)
1 1/2 cups custard (store-bought or homemade)
1 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract (for cream)
1 cup crushed meringue nests or mini meringues

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Instructions

Preheat oven to 375°F (190°C). Spread rhubarb on a baking dish, sprinkle with granulated sugar and vanilla. Roast for 20 minutes until tender. Let cool completely.
In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a trifle dish or individual glasses, layer the roasted rhubarb, custard, whipped cream, and crushed meringue.
Repeat the layers if desired for a more layered presentation.
Serve immediately for crisp meringue texture or chill slightly for a creamier blend.