Roasted rhubarb & rose eton mess
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Roasted rhubarb & rose eton messNew Recipes

By Cassie Best

Bring a pop of pink to your dessert with seasonal forced rhubarb. To save time, you could use shop-bought meringues – you’ll need eight for this recipe

  • Prep:30 mins
    Cook:1 hrs 15 mins
    plus 1 hr cooling and chilling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 629
  • fat 44g
  • saturates 25g
  • carbs 52g
  • sugars 0g
  • fibre 2g
  • protein 6g
  • salt 0.15g

Ingredients

  • 4 egg whites (freeze the yolks for another recipe)
  • 250g golden caster sugar
  • 400g thin rhubarb stalks (choose ones that are deeply pink), cut into 2-3cm batons
  • 1 orange , juiced
  • 450ml double cream
  • 2 tbsp icing sugar
  • 1 tsp rosewater (see tip below)
  • 50g pomegranate seeds
  • 50g slivered pistachios
  • crystallised edible rose petals , to serve (optional) 

Method

  1. Heat the oven to 150C/130C fan/gas 2 and line a baking tray with baking parchment. Put the egg whites in a large, clean bowl along with a pinch of salt, and whisk using an electric whisk until white and billowy – they should be doubled in volume. Add 200g of the caster sugar, a spoonful at a time, whisking continuously. When the sugar has been fully incorporated, whisk for another minute until the meringue is thick, glossy and holds stiff peaks.

  2. Dollop spoonfuls of the meringue onto the baking tray using a large metal spoon, spacing them out evenly (you should get about six in total). Bake for 1 hr, then turn the oven off, leaving the tray inside for at least 1 hr to cool. Once cooled, remove from the oven and set aside. The meringues will keep in a sealed container for up to a week.

  3. Heat the oven to 200C/180C fan/gas 6. Arrange the rhubarb in a roasting tin, sprinkle over the remaining 50g sugar and tip in the orange juice. Roast for 15 mins until the rhubarb is tender. Pour the roasting juices into a saucepan and simmer over a medium heat for 5 mins until syrupy. Leave the rhubarb and syrup to cool, then chill until you’re ready to assemble. Can be prepared two to three days ahead.

  4. Pour the cream into a large bowl with the icing sugar and rosewater. Whisk until softly whipped, then gently fold through a drizzle of the rhubarb syrup.

  5. Crush a few of the meringues over a large platter, then dollop over spoonfuls of the whipped cream. Spoon over the rhubarb, then add another layer of crushed meringues, whipped cream and rhubarb. Drizzle over any leftover syrup, then scatter over the pomegranate seeds, pistachios and crystallised rose petals, if using.

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