Before we dive into layers of sweet nostalgia, let me just say: thank you. Thank you for being here, for your love of deliciously simple recipes, and for continuing to share your kitchens and tables with me. It’s truly the greatest honor to be part of your cooking adventures. Now: Rhubarb and Custard Eton Mess.
And today? We’re going full-on flavor nostalgia with a delightful twist: Rhubarb & Custard Eton Mess. Think: tangy roasted rhubarb, billowy whipped cream, silky custard, and crunchy meringue—all jumbled together in one glorious, spoonable masterpiece. It’s fresh. It’s creamy. It’s crunchy. It’s anything but boring!!
If you love desserts that look rustic but taste like heaven, this one’s for you.
Want this recipe delivered straight to your inbox? Make sure to subscribe below and never miss a delicious mess again!
Why You’ll Fall in Love With This Rhubarb & Custard Eton Mess
This dessert is a true celebration of contrast:
Tart roasted rhubarb balances beautifully with the creamy custard and airy whipped cream
Crisp meringue gives a satisfying crunch in every bite
It’s nostalgic, quick, and surprisingly elegant—despite its name!
The Taste?
Sweet, tangy, creamy, crunchy. The kind of combo that dances on your tongue and leaves you wondering why you haven’t made it sooner.
Benefits of This Rhubarb and Custard Eton Mess
No fancy equipment needed
Store-bought shortcuts make it weeknight-friendly
It’s make-ahead adaptable (just hold off on assembly until ready to serve)
Looks effortlessly beautiful in glasses or a big trifle bowl
Feels nostalgic but fresh and modern thanks to rhubarb
Ingredients
2 cups chopped rhubarb
¼ cup granulated sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 cup ready-made custard (or homemade if you prefer)
1½ cups crushed meringue nests
Optional: fresh strawberries or raspberries for added color and flavor
Tools You’ll Need
Baking tray
Mixing bowls
Electric mixer or whisk
Spatula or spoon for layering
Glasses or a trifle dish for serving
Ingredient Swaps and Additions
Swap rhubarb for strawberries if you want something more familiar
Add a dash of orange zest for a citrus twist
Use Greek yogurt instead of custard for a lighter, tangier version
Homemade meringue is divine if you have the time, but store-bought works perfectly
How to Make Rhubarb & Custard Eton Mess
1. Roast the Rhubarb
Preheat your oven to 375°F (190°C). Toss the chopped rhubarb with sugar and vanilla extract. Spread it out on a lined baking tray and roast for 15–20 minutes until tender and juicy. Let it cool completely.
2. Whip the Cream
In a cold mixing bowl, whip the heavy cream until soft peaks form. Don’t overdo it—you want it soft and cloud-like.
3. Assemble the Mess
In a large bowl or individual glasses, gently layer the whipped cream, cooled roasted rhubarb, custard, and crushed meringue. Give everything a gentle swirl for that signature marbled look. Try not to overmix—you want ribbons of color and texture, not a homogenous blend.
4. Serve Immediately
Top with a drizzle of rhubarb syrup from the roasting pan or scatter a few berries for color and a fruity pop. Best enjoyed right away, when the meringue is still delightfully crisp.
What to Serve With It
This dessert doesn’t need much else—it’s a showstopper all on its own. But if you want to turn it into a celebration, pair it with:
A glass of chilled rosé or elderflower cordial
A light lemon or ginger shortbread on the side
A scoop of vanilla ice cream if you’re going for full decadence
Tips for the Best Eton Mess
Chill everything before assembling—it makes the layers hold up better
Roast the rhubarb ahead of time and keep it in the fridge for up to two days
Use clear serving glasses to show off the beautiful layers
Don’t skip the vanilla in the rhubarb—it elevates the whole dish
Storage Instructions: Rhubarb and Custard Eton Mess
This dessert is best eaten fresh, but if you must prep ahead, keep each component separate and assemble just before serving. Once assembled, it can sit for about an hour in the fridge, but the meringue will start to soften.
Frequently Asked Questions
Can I use frozen rhubarb?
Yes! Just thaw it completely and drain excess liquid before roasting.
Is it okay to use store-bought meringue and custard?
Absolutely. This is meant to be easy and flexible. But if you want to go all-out homemade, I salute you.
Can I make this dairy-free?
Yes, use a dairy-free custard and coconut whipped cream. There are good vegan meringue options out there too!
Can kids help make this?
Definitely! Roasting the rhubarb is for the grownups, but layering and swirling is perfect fun for little hands.
In Conclusion
Rhubarb & Custard Eton Mess is everything I love in a dessert: bold flavor, nostalgic comfort, and low-effort elegance. It comes together in minutes but feels like something really special—because it is. It’s the kind of dish that disappears fast and earns compliments every time.
If you’re as obsessed with rhubarb as I am, check out some of my other peachy-pink favorites like:
Rhubarb & Almond Crumble
Strawberry Rhubarb Galette
Classic Rhubarb Fool with a Twist
Tried this recipe? I’d love to see your creations. Leave a review below or share your photos on Pinterest and tag me—let’s celebrate the sweet mess together.
Nutritional Information (Approximate Per Serving)
Calories: 310
Fat: 18g
Carbohydrates: 34g
Sugars: 27g
Protein: 3g
Fiber: 2g
Now go forth and swirl your way to dessert bliss.
Rhubarb and Custard Eton Mess
Equipment
- Oven
- Mixing bowl
- Baking tray
- Electric mixer or whisk
Ingredients
Roasted Rhubarb
- 2 cups chopped rhubarb
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
To Assemble
- 1 cup heavy cream whipped to soft peaks
- 1 cup ready-made custard or homemade
- 1 1/2 cups crushed meringue nests
- fresh strawberries or raspberries optional, for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Toss chopped rhubarb with sugar and vanilla extract. Spread on a baking tray and roast for 15–20 minutes until soft and juicy. Cool completely.
- Whip the cream until soft peaks form. Set aside.
- In glasses or a large bowl, layer whipped cream, roasted rhubarb, custard, and crushed meringue. Swirl gently to marble, but do not overmix.
- Top with extra rhubarb syrup or berries if using. Serve immediately while meringue is crisp.
