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!
Hi everyone, I cannot believe it’s June already! The weather here has been glorious over the last week or so which has been nice. Since my husband has been working from home, we’ve been going for a walk in the evening. It’s so much nicer walking when it’s light and warm in the evenings.
Today I’m bringing you a twist on a traditional recipe, which I just love to do! This time it’s in the form of a Rhubarb and Custard Eton Mess. The childhood classic flavour pairing married together with an Eton Mess. Pure bliss!
You also won’t believe how quick and easy it is to make!
The hardest part of this recipe is whipping the cream… if you do it by hand! If you do it by machine, that’s a cinch too!
A few years ago I would never have made a Rhubarb and Custard Eton Mess. I wouldn’t have made a rhubarb anything as I thought I didn’t like the actual fruit.
I loved the rhubarb and custard sweets, but I found rhubarb way too bitter. However, when I learnt how to prepare it properly, that changed!
Rhubarb is gorgeous made into a compote or roasted in the oven. It changes the texture, and brings out a real depth of flavour.
I sprinkled a little bit of sugar on my rhubarb before roasting it. It just helps to sweeten it slightly and caramalise it.
I couldn’t resist having some of the rhubarb straight out of the oven. It’s so delicious when roasted! I contemplated making a compote to use in this recipe. However, I decided I wanted to see a mixture of whole bits and soft bits of rhubarb in my Eton Mess. Also, you add way less sugar when cooking it in the oven.
Let’s get into how to assemble these Rhubarb and Custard Eton Messes…
I used 4 individual sized glasses to make my Eton Messes. I began by whipping a little bit of sugar into some double cream. Other than whipping cream, the rest of this recipe is just assembly.
I placed a little of the roasted rhubarb into the base of each glass, then topped it with cream, crushed meringue, custard and then another layer of rhubarb to start the process again.
I got two layers of everything in my Rhubarb and Custard Eton Messes, but it will depend on how big your glasses are. You could make 2 large servings, or 4 smaller ones. If you want more rhubarb, add another stalk to the pan to roast.
You can make these Eton Messes the morning of the day you need them and just bring them out when you’re ready to serve. I roasted my rhubarb the day before, then kept it in the fridge over night before assembly. Once assembled, they will keep overnight if needs must, but the meringue won’t be as crunchy. If you need to do this, add some more merinuge to the top just before you serve. Garnish just before you’re ready to serve too.
Let me know how you like these simple, quick and delicious Rhubarb and Custard Eton Messes; we thought they were the perfect no bake dessert!
Rhubarb and Custard Eton Mess
- For the rhubarb:
- 3 cups (405g) rhubarb, cut into bite size pieces (this was 3 stalks for me)
- 2 tbsp caster sugar
- For the Eton Messes:
- 1 1/2 cups (300ml) double/heavy cream
- 2 tbsp caster sugar
- 1 1/2 cups (300ml) fresh custard
- 5 meringue nests, crushed
- 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.