Rhubarb eton mess

  • 15 mins preparation
  • 10 mins cooking
  • Serves 6
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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


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.