Rhubarb & Custard Eton Mess
A twist on the classic British dessert! Roasted rhubarb, velvety custard, crisp meringue, and whipped cream come together in this dreamy Eton Mess with a nostalgic rhubarb and custard flair.
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.
Notes
For best texture, assemble just before serving. You can prepare the rhubarb and whip the cream ahead, then mix when ready to enjoy!