Rhubarb and Custard Eton Mess
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 Per Serving