This recipe is ridiculously simple, although the dedicated dessert king or queen can complicate it as much as they like by whisking up their own meringues or custard. The slightly tart rhubarb helps to offset the sweet components nicely. If you are gluten free, don't forget to double check any shop bought ingredients. Quantities are all fairly approximate as you can layer it up how you like it.
Ingredients (serves 6 - 8):
300ml double cream
500g ready to pour custard
6 meringue nests
Bar of white chocolate
A sprinkling of caster sugar
Pre-heat the oven to 170 degrees, chop up your rhubarb into small, bite sized pieces and put in a single layer in a baking tray. Sprinkle over some sugar and place in the oven for 15 minutes. The rhubarb should be soft but not mushy, you want it to hold together. Set aside and leave to cool. Now whisk the double cream till thickened, then fold in 3/4 of your custard, to create a slightly marbled effect. Crumble up your meringue nests and coarsely grate the white chocolate. Now it's simply a case of assembling your mess and that's completely up to you! I started with a layer of rhubarb, followed by a layer of the cream and custard mix, a little more of the custard, crumbled meringue and then white chocolate. Just repeat until you reach the top. Best served in tall sundae glasses.
|Rhubarb and Custard Eton Mess|