Rhubarb Rosewater Eton Mess Recipes

MERINGUE MESS WITH RHUBARB AND STRAWBERRIES

Steps:

• Make the meringues: Heat oven to 200 degrees. Put egg whites in a mixing bowl. Beat at high speed until thickened and foamy, then gradually add sugar and continue beating until whites are glossy and hold stiff peaks, about 10 minutes.
• Line a baking sheet with parchment paper and place 6 to 8 large spoonfuls of whites on it, 2 to 3 inches apart. Flatten meringue blobs slightly with a knife and bake for 1 hour. Reduce temperature to 150 degrees and bake for 1 1/2 hours, until dry and crisp. If time permits, leave meringues in turned-off oven overnight to dry thoroughly. Cool and store in an airtight container.
• Cook the rhubarb: Put rhubarb in a nonreactive saucepan, add sugar, cinnamon and cloves, and stir to combine. Cook over medium-high heat, stirring frequently; it should become juicy and syrupy in a few minutes. Lower heat and continue cooking until rhubarb is tender but not mushy, about 10 minutes. Cool to room temperature.
• Whip the cream in a large bowl with 2 tablespoons sugar, leaving it quite soft, almost pourable. Add rose water if using. Break or cut meringues into 1-inch pieces and add to bowl. In a separate bowl, combine strawberries, rhubarb and all juices and toss to coat. Add strawberry mixture to meringues and cream. Using a rubber spatula, fold everything together.
• Transfer to a serving bowl or individual dishes, sprinkle with pistachios and garnish with mint leaves.

RHUBARB & ROSEWATER ETON MESS

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.

ETON MESS

Steps:

• Reserve a few small strawberries, chop the remainder and place in a bowl.
• Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
• Whip the cream until it stands in soft peaks.
• Gently fold in the strawberries and their juices and the meringues.
• Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.

STRAWBERRY ROSE ETON MESS

Steps:

• In a large bowl, break up the meringues into bite-size pieces.
• Whip the cream until it holds its shape, but take care not to over-beat, then whisk in the rose water.
• Just before serving, fold the crushed meringue and cream together. Stir through the strawberries, leaving a few to garnish. Alternatively, make layers of meringue mixture and strawberries in a tall glass bowl or in individual tall wine or dessert glasses. Finish with rose petals scattered on top, if you like.