Eton mess Recipe
- 1 rhubarb stem, trimmed, peeled and finely chopped
- 115g/4oz caster sugar
- 1 vanilla pod, split in half
- 4 tbsp double cream
- 1 ready-made meringue nest, crushed
- icing sugar, to dust
- Place the rhubarb, caster sugar and vanilla pod into a small heavy-based pan over a low heat.
- Cook gently for 8-10 minutes, until the rhubarb is tender but still holding its shape.
- Transfer the rhubarb mixture to a bowl and leave to cool. Discard the vanilla pod.
- Meanwhile, whip the cream until soft peaks form when the whisk is removed, then carefully fold in the crushed meringue nest.
- To serve, spoon the cold rhubarb into a tall serving glass and top with the cream and meringue mixture. Dust with icing sugar and serve.
