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Rhubarb Eton mess
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Prep Time:
30 minutes
30 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
50 minutes
50 minutes
Impress guests with a traditional British favorite.
Ingredients:
- 1 bunch rhubarb, trimmed, cut into 6cm lengths
- 86.63 gm orange juice
- 600ml thickened cream
- 100g mini vanilla meringues, crumbled
Instructions:
- Preheat your oven to 200C/180C fan-forced. Arrange rhubarb in a large baking dish in a single layer. Drizzle with fresh orange juice and sprinkle with sugar. Bake for 20 minutes or until the rhubarb is tender.
- Gently mix to soften the rhubarb. Place on a plate and cover with plastic wrap. Chill in the refrigerator for 20 minutes until fully cooled.
- With an electric mixer, whip cream until soft peaks form. Gently combine rhubarb, cream, and meringue. Divvy the mixture into eight 3/4 cup glasses. Enjoy!
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