Rhubarb and Custard Eton Mess
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
Instructions
1
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.
2
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 Per Serving
Fibre
2.2g
2.2g
Salt
0.2g
0.2g
Sugar
31.4g
31.4g
