Rhubarb and Custard Eton Mess
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.
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.
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.