Rhubarb And Rosewater Eton Mess Recipes

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RHUBARB & ROSEWATER ETON MESS



Rhubarb & Rosewater Eton Mess image

Make and share this Rhubarb & Rosewater Eton Mess recipe from Food.com.

Provided by Sophie Dahl

Categories     Dessert

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 10

4 large egg whites
200 g (7 oz) golden caster sugar
1 pinch salt
100 ml (3.4 oz) boiling water
3 tablespoons golden caster sugar
4 sticks rhubarb, chopped in rounds (approx 450 grams or 1 pound)
1 teaspoon rose water
500 ml (17 oz) double cream
1 vanilla pod
toasted slivered almonds, and crystallised rose petals to serve

Steps:

  • First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
  • In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
  • Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
  • Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
  • Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
  • Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
  • Whip the cream until it forms soft peaks.
  • Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
  • Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
  • Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

Nutrition Facts : Calories 53.7, Fat 0.1, Sodium 93.6, Carbohydrate 9.7, Sugar 9.7, Protein 3.6

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