This is one of those desserts that’s easy to make and always a guaranteed success.
9 Meringues, crumbled
1 kg rhubarb
sugar to taste
1 vanilla pod or 2 star anise
a splash of water to get it going
750 g strawberries, rinsed, hulled and halved
750 ml cream, whipped and sweetened with a touch of sugar
Make the meringues according to the recipe. You’ll find the recipe by clicking above.
Make the rhubarb compote by trimming the rhubarb if stringy. Chop roughly and place in a pan with sugar (start with about 200 g and add more according to your taste), the vanilla pod or star anise and a splash of water. Bring to the boil and simmer until the rhubarb is soft, with some pieces still holding their shape. If your rhubarb isn’t very pink, you can always add some Grenadine syrup to give it a blushing pink colour. Allow to cool completely.
To assemble the Eton Mess, take a large glass bowl. Crumble some meringues in the base and spoon in some rhubarb compote and scatter over some strawberries. Top with a third of the cream and repeat. You want to end with a layer of cream. Top a few strawberries and crumbled meringues and serve straight away.
We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours