Description
A nostalgic British dessert with a fresh twist! This Rhubarb and Custard Eton Mess combines tangy roasted rhubarb, creamy custard, whipped cream, and crunchy meringue into a spoonable delight.
Ingredients
Scale
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.
Notes
Use store-bought meringue and custard for ease, or make from scratch for a homemade upgrade. Assemble just before serving to keep the meringue crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: 310
- Sugar: 27
- Sodium: 45
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 65