Eton mess with rhubarb is a variation of the classic British dessert, and it is wonderful with sour rhubarb, and nearly the perfect summer dessert.
Jump to
Why you will love this recipe
Classic with a Danish twist – Eton mess is a classic British dessert, but here we “Danishize” it a bit by using the sour Danish rhubarb.
Easy – This dessert is super easy to make. It’s a very easy dessert.
Quick – It doesn’t take long to prepare either. The preparation time is 10 minutes, cooking time is 20 minutes, and total time including cooling is 1 hour 30 minutes.
Ingredient notes
Rhubarb – Use the rhubarb you have in the garden or buy some in the supermarket. You can also easily use frozen rhubarb if you have some in the freezer.
Meringues – Crushed meringues are needed in this dessert. You can easily bake your own Meringue or take the easy way out and buy them ready-made in the supermarket.
Whipping cream – The cream should be whipped to a light whipped cream, so you need whipping cream or another alternative product that can be whipped.
Substitutions
Other fruit or berries – For example, replace the baked rhubarb with baked plums or apple pieces, or make it classic with strawberries.
How to make eton mess with rhubarb?
This dessert is super easy to make, and you can prepare both the meringues and the baked rhubarb in advance.
- If you want to bake meringues yourself, start with that. I recommend you make them in good time or the day before.
- Then cut the rhubarb into 3-4 cm pieces and mix them with sugar and vanilla. Put it in a dish and bake the rhubarb in the oven for 20 minutes at 200 degrees Celsius (fan/convection).
- Once the rhubarb has cooled down, you can make the dessert.
- Whip the cream with vanilla sugar into a light whipped cream. It shouldn’t be too firm but still form soft peaks. Fold crushed meringues into the vanilla whipped cream. Layer the meringue cream and baked rhubarb alternately in a glass. Top optionally with a couple of meringue kisses.
Your dessert is now ready to serve.
Find the full recipe further down the page.
Tips and Tricks
Preparation – You can advantageously bake rhubarb and meringue kisses the day before the dessert is to be served. This way they can sit and infuse in the refrigerator and are completely cold and ready to be added to the dessert when assembling. The dessert can be assembled a couple of hours before serving and still be super delicious when eaten. Meringues will be crispest if you don’t assemble too far in advance.
Use rhubarb compote – If you don’t care for the large pieces of baked rhubarb, or if you have leftover rhubarb compote you want to use in a dessert, you can easily substitute the baked rhubarb with classic rhubarb compote.
Do you have leftover rhubarb? – If you don’t use all the baked rhubarb, it is wonderful on yogurt or skyr in the morning, or as a dessert with a scoop of vanilla ice cream. You should definitely also save the syrup from the bottom of the dish; for example, you can make a delicious Rhubarb Gin Hass with it.
More rhubarb desserts
Eton mess with rhubarb
Ingredients
- 40 g meringue kisses store-bought or homemade
- 2 ½ dl whipping cream
- 1 tbsp vanilla sugar
Baked rhubarb
- 200 g rhubarb
- 1 vanilla bean
- 80 g cane sugar or regular sugar
- ½ dl water
Instructions
- If you want to bake meringues yourself, start with that. Bake them well in advance or the day before.
- Turn on the oven to 200 degrees Celsius (fan/convection).
-
Wash the rhubarb, and cut it into slices of about 3-4 cm.200 g rhubarb
-
Scrape the seeds out of the vanilla bean and mix them with cane sugar. Put the rhubarb pieces in a bowl with the vanilla sugar, and mix everything well together, before pouring it into an ovenproof dish. Also, feel free to put the empty vanilla bean in the dish to give extra flavor, and pour water into the dish. Bake rhubarb in the oven for 20 minutes at 200 degrees Celsius (fan/convection), and let them cool down completely in the refrigerator afterward before assembling the dessert.1 vanilla bean, 80 g cane sugar, ½ dl water
-
Whip the cream together with vanilla sugar into a light foam. It should not be too firm, but still form soft peaks.2 ½ dl whipping cream, 1 tbsp vanilla sugar
-
Crush the meringues, save a couple for decoration. Fold the remaining meringue pieces into the vanilla whipped cream.40 g meringue kisses
- Assemble the dessert layer by layer. First a layer of vanilla/meringue whipped cream, then a layer of baked rhubarb, then whipped cream, and finally rhubarb. Also, feel free to use some of the syrup from the bottom of the dish, it tastes wonderful. Garnish optionally with a few mint leaves and meringues on top and serve immediately.