Its getting to that time of the year. The sun is peaking out (at least in Ireland anyway) and its just time to head into the garden and use some rhubarb to create my favourite summer treat. My Rhubarb Eton mess. Its fast and fun to make, this recipe is sure to create the best Eton mess ever (if I don’t say so myself)

Follow the recipe below

Rhubarb Eton Mess
Serves 4
For the rhubarb
350g rhubarb, leaves removed
100g caster sugar (to taste)
½ tsp ground ginger
4 (about 100g) medium meringues

350ml double cream
3 tbsp icing sugar
1tsp vanilla extract
Mint leaves, to decorate

You will need 4 pretty glasses
Preheat the oven to 180°C/fan 160°C/ gas 4.
To prepare the rhubarb, rinse the rhubarb and slice into lengths of 5cm.
Place the rhubarb onto a parchment lined roasting tray, sprinkle over the sugar and ginger and
roast for 15 to 18 minutes or until just soft. The rhubarb must be cold when using.
Lightly crush the meringues.
Pour the cream, icing sugar and vanilla extract into a bowl and whisk lightly – taking care not
to over whip it.
To assemble, place some meringue pieces into each glass, spoon some rhubarb over with a
little of the juice.
Spoon a layer of cream on top and add a little roasted rhubarb on top and decorate with mint
leaves.
Serve immediately.

Get the full recipe here at https://catherinefulvio.com/rhubarb-eton-mess/

Check out my short cooking courses: https://catherinefulvio.com/short-courses/

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