This Rhubarb and Custard Eton Mess recipe is super quick and easy to make and is a delicious twist on the classic Eton Mess. Just perfect for Summer!
Preheat the oven to 180C/350F and line a baking tray with grease proof paper. Place your chunks of rhubarb onto the prepared tray and sprinkle 2tbsp of sugar over it. Give it a quick toss with a spoon to coat each side of the rhubarb with sugar.
Cover the tray with foil and place in the oven for 15 minutes. After 15 minutes, remove the foil and bake for a further 5-10 minutes. It depends how soft you want your rhubarb as to how long you cook it. If you want mushy rhubarb, go for 25 minutes, if you want tender, but still holds its shape a little, go for 20 minutes.
Leave the rhubarb to cool completely. Once the rhubarb is cooled, place double cream and caster sugar into a large bowl and whisk until you have stiff peaks. You want to be able to pull the whisk out of the cream and it stays upright, with just the very tip of the peak falling to one side.
Place your meringues into a medium sized bowl and crush either with your fingers, or the end of a rolling pin. Leave some larger chunks to add texture.
Now it's time to assemble! Get 4 individual sized glasses/dishes and place 1/2tbsp of rhubarb in the base. Then add 2tbsp of cream, some crushed meringue and 2tbsp of custard. Repeat the layers until the glasses are full. I like to save a little rhubarb to place on the top as it looks pretty.
You can roast the rhubarb the day before you make the Eton Messes and store in an airtight container, in the fridge over night. These Eton Messes are best eaten on the day you make them, but you can also assemble and keep in the fridge for one night if you have to. The meringue won't be as crunchy though.