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
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- 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
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.
Notes
- Use fresh or frozen rhubarb depending on availability.
- For homemade custard, ensure it’s cooled completely before layering.
- Best served within a few hours to retain the meringue crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Roasting and Layering
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 24g
- Sodium: 65mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
