Make this rhubarb Eton mess and check out our classic Eton mess recipe here.
- 33
- Total time 25 minutes
- Difficulty Easy
Ingredients
- rhubarb 400g, cut into 3cm pieces
- caster sugar 3 tbsp
- double cream 300ml
- icing sugar 2 tbsp
- vanilla extract 1 tsp
- ready-made meringues 4, crushed
- ready-made vanilla custard 300g
Method
-
Step 1
Heat the oven to 180C/fan 160C/gas 4. Put the rhubarb in a large baking dish, scatter over the sugar and cover with foil. Bake for 10-15 minutes or until just tender.
Step 2
Whip the cream with the icing sugar and vanilla extract.
Step 3
Layer up the cream, rhubarb, meringue pieces and custard in four glasses (adding any syrup from the rhubarb dish).
*This recipe is gluten-free according to industry standards*
Head here for more summer desserts
[image id="100475" size="landscape_thumbnail" align="none" title="Berry Cheesecake Trifle Recipe with Sherry" alt="Berry Cheesecake Trifle Recipe with Sherry" classes=""]Nutritional data
- kcals 403
- fat 28.4g
- saturates 17.6g
- carbs 32.7g
- sugars 31g
- fibre 1.2g
- protein 3.3g
- salt 0.1g
0 comments:
Post a Comment