Rhubarb Eton Mess



Classic Meringues:

  1. Preheat the oven to 120°C.
  2. Place 1 cup (220g) caster sugar and 4 room-temperature egg whites in a bowl set over a pan of gently simmering water.
  3. Whisk with a balloon whisk until sugar completely dissolves.
  4. Transfer to the bowl of an electric mixer and whisk for 3 minutes or until very thick and glossy, then add œ tsp vanilla extract.
  5. Drop tablespoonfuls of meringue onto 2 lined baking trays and transfer to the oven.
  6. Reduce oven to 90°C and bake for 1œ hours or until dry and crisp.
  7. Store meringues for up to 1 week in an airtight container. Makes 12.


  1. Place rhubarb in a saucepan with 1/4 cup (55g) sugar and 1/4 cup (60ml) water, then cook over a low heat for 5-6 minutes until tender but still holding its shape.
  2. Using a wooden spoon, beat egg and remaining 20g sugar with vanilla. Add mascarpone and 2 tbs cream, and beat to combine.
  3. Using a balloon whisk, whisk remaining 1/3 cup (80ml) cream to soft peaks, then gently fold through the mascarpone mixture.
  4. Dollop a dessertspoonful of mascarpone mixture in the centre of each of 6 plates, then, using a slotted spoon, arrange some rhubarb around each. Crumble meringue around, then drizzle with rhubarb poaching liquid. Alternatively, layer rhubarb, mascarpone and crumbled meringue in 6 x 200ml glasses. Serves 6.


From the book Love to Cook by Valli Little. Reproduced with the permission of delicious magazine and ABC Books.


Ingredients for Rhubarb Eton Mess

Rhubarb Bunch

$4.99 ea

Golden Shore Caster Sugar 1kg

$2.99 ea

Pirovic Free Range Eggs x12 660g

$5.99 ea

Chef's Choice Pure Vanilla Extract 100ml

$17.99 ea

Puregg Free Range Liquid Egg Whites 500g

$8.50 ea