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Rhubarb and Custard Eton Mess
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
British
Author:
Katy Hackforth
Servings
2 servings
Prep Time
12 minutes
Calories
353
A delicious yet easy to make Rhubarb and Custard Eton Mess taken from the Dairy Diary 2023.
Ingredients
- Fresh rhubarb 200g (7oz), trimmed
-
Vanilla pod ½, split
- Caster sugar 2 tbsp
-
Whipping cream 75ml (2½fl oz)
- Vanilla custard 4 tbsp
- Meringue nests 2, crushed
- Shortbread fingers 2, lightly crumbled
Directions
- Slice rhubarb into 2.5cm (1in) lengths and place in a saucepan with vanilla, sugar and 2 tbsp water
- Heat until steaming, then cover and cook gently for 7-8 minutes until just tender
- Leave to cool then chill until required
- To serve, whip cream to soft peaks, then whisk in custard
- Discard vanilla pod from the rhubarb
- Layer in sundae glasses or tall tumblers with custard cream, crushed meringue and shortbread
- Serve immediately.
Nutrition
Calories 353, Fat 20.1 grams, Saturated Fat 12.5 grams
