Navigation Search
share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Rhubarb and Custard Eton Mess

Rhubarb and Custard Eton Mess

A delicious yet easy to make Rhubarb and Custard Eton Mess taken from the Dairy Diary 2023.


5/5

2 servings

12 mins

Rhubarb and Custard Eton Mess

Ingredients

Fresh rhubarb 200g (7oz), trimmed

Vanilla pod ½, split

Caster sugar 2 tbsp

Whipping cream 75ml (2½fl oz)

Vanilla custard 4 tbsp

Meringue nests 2, crushed

Shortbread fingers 2, lightly crumbled

Instructions

1

Slice rhubarb into 2.5cm (1in) lengths and place in a saucepan with vanilla, sugar and 2 tbsp water. Heat until steaming, then cover and cook gently for 7-8 minutes until just tender. Leave to cool then chill until required.

2

To serve, whip cream to soft peaks, then whisk in custard. Discard vanilla pod from the rhubarb. Layer in sundae glasses or tall tumblers with custard cream, crushed meringue and shortbread. Serve immediately.


Cook’s Tips

Using real vanilla in this recipe gives a delicious sweet spice to the rhubarb, but you can use a good-quality vanilla extract instead. Use between ½ and 1 tsp depending on the strength. For a no-cook version of this recipe, try combining chopped strawberries with raspberries and blueberries for a berry dessert. Chopped peaches and nectarines are a good choice when in season, either cooked or fresh.

Nutrition Per Serving

Fibre
2.2g

Salt
0.2g

Sugar
31.4g

Categories:

I look after communications and marketing at Dairy Diary. I’m a busy mum and love home baking and cooking for my family. In my spare time I enjoy visiting the theatre, eating out with friends and exploring the great outdoors!

Leave a Reply

Dairy Diary
Close Cookmode