Roasted Rhubarb and Rose Eton Mess
A sophisticated twist on a British classic, featuring tender roasted rhubarb, fragrant rosewater cream, and crunchy meringues. This elegant dessert is perfect for spring gatherings and can be partially prepared in advance for easy entertaining.
Servings6 Portions
Prep Time30 Mins
Cook Time75 Mins
Difficulty
Intermediate
Ingredients
6
- egg whites4
- golden caster sugar250 g
- thin rhubarb stalks, cut into 2-3 cm batons400 g
- orange, juiced1
- double cream450 ml
- icing sugar2 tbsp
- rosewater1 tsp
- pomegranate seeds50 g
- slivered pistachios50 g
- crystallised edible rose petals to serve1 handful
Step-by-Step Instructions
01
Preheat your oven to 150°C (130°C fan/gas 2) and line a large baking tray with parchment paper. In a large, clean bowl, whisk the egg whites with a pinch of salt using an electric whisk until they are white, billowy, and have doubled in volume.
02
Continue whisking while adding 200g of the golden caster sugar, one tablespoon at a time. Once all the sugar is incorporated, whisk for another minute until the meringue is thick, glossy, and holds stiff peaks.
03
Dollop six large spoonfuls of the meringue onto the prepared baking tray, spacing them evenly. Bake for 1 hour, then turn the oven off and leave the meringues inside for at least 1 hour to cool completely. This prevents them from cracking.
04
Increase the oven temperature to 200°C (180°C fan/gas 6). Arrange the rhubarb batons in a roasting tin, sprinkle with the remaining 50g of sugar, and pour over the orange juice. Roast for 15 minutes until the rhubarb is tender but still holds its shape.
05
Strain the roasting juices into a small saucepan and simmer over medium heat for about 5 minutes until it reduces into a thick syrup. Let both the rhubarb and the syrup cool completely, then chill until ready to assemble.
