I can’t tell you how grateful I am to have you here, diving into this dessert with me—it’s such a joy to share recipes that make my heart (and tastebuds) sing! And this one? It’s got all the whimsy and wonder of an English garden party in a bowl. Tangy rhubarb, creamy custard, crisp meringue, and soft whipped cream—oh my! Whether you’re reminiscing about childhood sweets or looking for a fresh, elegant finish to a dinner party, Rhubarb & Custard Eton Mess is your golden ticket.
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What Is Rhubarb & Custard Eton Mess?
You’ve likely heard of classic Eton Mess: strawberries, meringue, and cream tossed together in delicious disarray. This version takes a nostalgic twist by swapping the berries for silky rhubarb compote and swirls of golden custard. It’s sweet, tangy, creamy, and crunchy all at once—anything but boring!!
Why You’ll Love This Rhubarb & Custard Eton Mess
- It’s an elegant twist on a British classic.
- Uses simple, seasonal ingredients.
- No baking required—unless you make the meringue from scratch (which I fully support!).
- It’s a showstopper in a glass or on a platter.
- Comes together in under 30 minutes (even quicker if you use store-bought meringue).
What Does It Taste Like?
A dreamy cloud of flavor! You get the sharp, jammy bite of rhubarb mingling with lush, vanilla custard and crisp, airy meringue. The textures are everything—soft, crunchy, smooth—and the balance of sweet and tart makes it irresistibly spoonable.
Why Rhubarb & Custard Works So Well
This combo is deeply rooted in British food nostalgia. The tartness of rhubarb cuts beautifully through the richness of custard, while the sugary crunch of meringue ties everything together. It’s a dessert that manages to be both comforting and refined—each spoonful is a little surprise.
Ingredients For Rhubarb & Custard Eton Mess
- 400g fresh or frozen rhubarb, chopped
- 100g caster sugar (for rhubarb)
- 1 tsp vanilla extract
- 300ml ready-made vanilla custard (or homemade if you’re feeling fancy)
- 250ml double cream
- 1 tbsp icing sugar (for the cream)
- 4 large meringue nests (store-bought or homemade)
- Optional: fresh mint or freeze-dried raspberries for garnish
Tools You’ll Need
- Baking tray or saucepan (for rhubarb)
- Mixing bowl
- Electric whisk (or good old-fashioned elbow grease)
- Spatula or spoon
- Serving glasses or a large dessert bowl
Additions & Substitutions
- Swap rhubarb for strawberries or raspberries if it’s out of season.
- Add a splash of elderflower cordial to the rhubarb for a floral note.
- Use coconut cream for a dairy-free version.
- Crumble in shortbread or ginger snaps for extra crunch.
How To Make Rhubarb & Custard Eton Mess
- Cook the Rhubarb
Preheat your oven to 180°C (160°C fan). Toss the chopped rhubarb with sugar and vanilla, then roast in a dish for 15–20 minutes until tender and juicy. Let it cool completely. - Whip the Cream
Whisk the double cream and icing sugar until soft peaks form. You want it light and pillowy, not too stiff. - Crumble the Meringue
Break the meringue into bite-sized chunks. Some bigger, some smaller—it’s all part of the charm. - Layer It Up
In a large bowl or individual glasses, gently fold together the cream, meringue, a few spoonfuls of custard, and cooled rhubarb. Don’t overmix—you want pretty streaks and pockets of each flavor. - Garnish and Serve
Top with extra rhubarb, a swirl of custard, and a few mint leaves or a sprinkle of freeze-dried raspberries.
What To Serve Rhubarb & Custard Eton Mess With
Honestly? It stands beautifully on its own. But if you’re going all out, pair it with a crisp glass of dessert wine or a cup of Earl Grey tea. It’s also stunning served after a spring roast or summer barbecue.
Tips for a Perfect Eton Mess
- Let the rhubarb cool fully before adding it—otherwise, it’ll melt the cream.
- Don’t over-whip the cream—it should hold shape but still be soft.
- Assemble just before serving to keep the meringue crisp.
- If making ahead, keep components separate and combine at the last minute.
Storing Your Dessert
Eton Mess is best enjoyed fresh, but if you have leftovers, store in the fridge in an airtight container for up to 24 hours. Be warned: the meringue will soften, but it’ll still taste dreamy.
General Info
Prep Time: 20 mins
Cook Time: 15–20 mins
Servings: 4
Difficulty: Easy-peasy
FAQs
Can I use store-bought meringue?
Yes, absolutely. It saves time and still tastes amazing.
Can I make it dairy-free?
Yes! Use coconut cream instead of double cream and a dairy-free custard.
What if I don’t like rhubarb?
You can swap in strawberries, raspberries, or poached plums.
Can I make it ahead?
You can prep all the components in advance, but don’t assemble until you’re ready to serve.
In Summary
This Rhubarb & Custard Eton Mess is everything I love in a dessert—light, flavorful, and joyfully imperfect. It’s an ode to British classics with a fun, modern twist. Whether you’re celebrating something special or just craving a sweet fix, this one’s a keeper.
Looking for more peachy-perfect summer desserts? You’ll love my Peach Cobbler Ice Cream, Grilled Peaches with Mascarpone, or Peach & Thyme Galette—they’re each bursting with sun-soaked flavor.
Share the Love
If you try this recipe, I’d love to see it! Leave a review, pin it to your Pinterest board, and tag me in your photos so I can cheer you on. This is the kind of dessert that deserves to be shown off.
Nutrition (Approx. per serving)
Calories: 360
Fat: 22g
Carbs: 36g
Sugars: 32g
Protein: 4g
Fiber: 2g
Rhubarb & Custard Eton Mess
Equipment
- Mixing bowl
- Electric Whisk
- - Spatula
- Serving Glasses
- Baking Dish
Ingredients
Roasted Rhubarb
- 400 g rhubarb fresh or frozen, chopped
- 100 g caster sugar
- 1 tsp vanilla extract
Assembly
- 300 ml vanilla custard ready-made or homemade
- 250 ml double cream
- 1 tbsp icing sugar
- 4 meringue nests store-bought or homemade
- fresh mint or freeze-dried raspberries optional, for garnish
Instructions
- Preheat oven to 180°C (160°C fan). Place rhubarb, sugar, and vanilla in a baking dish. Roast for 15–20 minutes until tender. Let cool completely.
- Whip the double cream with icing sugar until soft peaks form. Set aside.
- Break the meringue nests into bite-sized pieces—some small, some chunky.
- Gently fold together the whipped cream, rhubarb, meringue, and a few dollops of custard. Don’t overmix—you want swirls and layers.
- Spoon into serving glasses or a large bowl. Garnish with extra rhubarb, custard, and mint or raspberries if desired.
