Rhubarb Eton Mess


Eton Mess


Classic Meringues:

  1. Preheat the oven to 120°C.
  2. Place 1 cup (220g) caster sugar and 4 room-temperature eggwhites 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 ½ 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 1½ 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 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)

Product of Australia

$3.49 ea