Rhubarb eton mess

Name: Rhubarb eton mess
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 6
Cuisine: English
Ingredients: 1 bunch rhubarb (approx. 8 stalks), trimmed and cut into 4cm lengths; 1/3 cup (80ml) strawberry liqueur; 500 millilitre double cream; 2 vanilla beans, seeds removed; 9 bought pavlova nests or mini-meringues

Aug 27, 2013 2:00pm

Serves 6
15 mins preparation
10 mins cooking

ingredients

Rhubarb eton mess
- 1 bunch rhubarb (approx. 8 stalks), trimmed and cut into 4cm lengths
- 1/3 cup (80ml) strawberry liqueur
- 500 millilitre double cream
- 2 vanilla beans, seeds removed
- 9 bought pavlova nests or mini-meringues

method

Rhubarb eton mess
- 1
  Place the rhubarb and strawberry liqueur into a medium saucepan over medium-high heat. Cover with a lid, cook 8-10 minutes, until the rhubarb is soft. Remove from heat, spread onto a baking tray to cool quickly. Place into the freezer, 15 minutes, to chill.
- 2
  Meanwhile, whisk cream and vanilla seeds to soft peaks. Break the meringues into pieces.
- 3
  Place half of the meringue pieces into the base of each serving glass. Spoon in some of the rhubarb and top with a dollop of cream. Repeat with another layer of each and serve.