Eton mess with rhubarb
The English Eton mess in a variation with baked rhubarb. It is a lovely and easy summer dessert, which in addition to the baked rhubarb consists of whipped cream and meringues. The perfect combination of tartness and sweetness.
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.
Notes
1. Preparation – If you have the possibility, bake your rhubarb the day before you are going to make the dessert. That way they can sit and infuse in the refrigerator, and they are completely cold and ready to be put in the dessert when it is to be assembled. If you make meringues yourself, they can also advantageously be made the day before.
2. Assembly – You can assemble the dessert a little time before it is to be served, but the meringue will be crispiest if you don't do it too far in advance.
Nutrition
Serving: 1personCalories: 353kcalCarbohydrates: 37gProtein: 2gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 71mgSodium: 20mgPotassium: 204mgFiber: 1gSugar: 35gVitamin A: 970IUVitamin C: 4mgCalcium: 85mgIron: 0.2mg
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