Rhubarb Eton Mess is a super simple dessert that will make any rhubarb lover swoon, and hopefully convert a few others into rhubarb lovers!
Many of you know how much I love rhubarb.
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I grew up with it in Scotland, and have loved it since I was a little girl. One of my favorite ways to eat it was raw, dipping it in a little sugar before each bite!
You may also enjoy this Rhubarb Crumble Ice Cream recipe
When I was in Australia earlier this year, we were going to my cousin’s house for dinner and I had offered to bring dessert. Given that I was staying with my aunt and uncle, I didn’t want to make some complicated dessert with loads of ingredients that would entail a very mess kitchen in the process.
So I decided on Eton Mess. If you’ve never had it or heard of it, it’s the simplest recipe ever: strawberries, cream and crushed meringues. Read more about it HERE.
However, there was one big problem: when Mum and I went to the grocery store, we found the meringues and cream, but the strawberries looked pretty sad. We needed a plan B. I happened to spot some beautiful rhubarb, and thought, “Why not use rhubarb instead of the strawberries?” Mum agreed and we bought a few stalks and were off.
If you’ve never had rhubarb, it’s very tart, and even though I eat it raw, serving it to others this way is just not done. However, it takes no time to bake or stew it with some sugar, which makes it completely acceptable to serve to guests. I decided to stew the rhubarb and brought the other ingredients to assemble the dessert at my cousin’s house.
I know it doesn’t look fabulous, but everyone just flipped for these! The tart rhubarb flavor combined with the sweet meringue and gorgeous, thick Australian cream was phenomenal. In fact, most of us agreed that we liked the rhubarb version of Eton Mess more than the original with strawberries!
As you can see from the photos, I didn’t use stewed rhubarb, but baked rhubarb cut into bite sized pieces. Both taste fabulous, so use whichever type of cooked rhubarb you prefer.
Rhubarb Eton Mess
recipe by Christina Conte (printable recipe below)
Ingredients (quantities are not critical)
-rhubarb, baked or stewed with sugar
-fresh whipping cream
Roughly crush the meringues and place them in the serving dish, bowl, glass or cup. Top with a little rhubarb and then cream.
Repeat if desired.
Serve immediately, and expect requests for second helpings.
- 2 stalks of rhubarb, baked or stewed with sugar
- 8 oz fresh whipping cream
- 6 medium sized meringues (12 if they're tiny)
- Roughly crush the meringues and place them in the serving dish, bowl, glass or cup. Top with a little rhubarb and then cream.
- Repeat if desired.
Serving Size:1 bowl
Amount Per Serving: Calories: 204Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 23mgCarbohydrates: 18gFiber: 0gSugar: 17gProtein: 2g
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