Monday, 16 May 2011

Rhubarb Eton Mess

I made this for pudding on Sunday to follow roast chicken with green garlic and herb stuffing and a big pile of spring veg. I'll blog my lazy stuffing recipe at a later date but the pudding was a triumph so here is the recipe.

Rhubarb Eton Mess

Pick a good armful of rhubarb (or one of those packs from the supermarket) and cut into cubes. Sprinkle over a couple of tablespoons of sugar and roast in a hottish oven (Gas mark 5/375 degrees F/190 degrees C) until the rhubarb is soft and surrounded by syrupy juices. Leave to cool completely.

Whip 300ml double cream with the grated zest of an orange and a tablespoon of icing sugar until stiff. Resist diving into it face first (maybe try just a little... mmm.)

Break up five or six shop-bought meringue nests (or home made if you've got them) and make sure you've got a big pot (450g) of Yeo Valley strawberry yoghurt.

Put everything in the fridge until just before you are ready to serve (except the meringue nests, of course!)

Just before serving reserve a spoonful or two of the rhubarb and combine everything else in a big bowl. Don't over mix, you want a nice melding of flavours not all churned up like cement. Spoon the saved rhubarb over the top and serve.

This served six greedy people (two children, four adults) and all of the adults had thirds (having begun with "oh, just a little" we ended up with an unseemly fight over who was to lick the serving spoon).

The suggestion was made that it could be improved with the addition of crumble, either as crumbled digestive biscuits or hob nobs but I have the rest of the cream, loads of rhubarb and another pot of yoghurt in the fridge so I plan to make another batch with the addition of a home made crumble.

Rhubarb Crumble Eton Mess

Follow recipe as above but also prepare a crumble at the same time you roast the rhubarb.

Rub together 75g plain flour, 50g butter and 50g soft brown sugar, add a little ginger if you like. Spread onto a baking tin and bake at gas mark 5 (375 degrees F/190 degrees C) for ten minutes. Leave to cool and then break up and fold into the Eton Mess just before serving.

Battenburg cake

In other news I found a packet of marzipan in the cupboard and finally achieved my ambition to make a Battenburg. Not difficult, more a feat of assembly than culinary skill, but fun to do. It was a nice addition to our Eurovision Song Contest TV picnic and it tasted delicious. I used the recipe from Lorraine Pascale's Baking Made Easy.


Jane Lovering said...

That looks delicious! Would you recommend putting any ginger in your Mess, or is it better without?

Preseli Mags said...

Hi Jane - I'd sneak a bit of ginger into the rhubarb part if it was just me, but I was feeding ginger-phobes. I think some fresh or stem ginger would be fab in it for those (like me) who love ginger.

Becca (playdohandpoo) said...

mmmm yum. i love eton mess. we always serve it as a quick dessert for unexpected guests! thanks for all the great recipes.

chefgonin said...

Hello your items I find interesting, I visited your website and I noted some recipes. From Spain I invite you to visit my blog Valencia kitchen every week I updated, is very positive about other food cultures.

You know what is the TARONCELLO? (homemade), alone in my blog you will find the answer - ...

I will follow visiting a greeting Chefgonin