Rhubarb Eton Mess
The British classic known as Eton mess—a rustic parfait of whipped cream, fruit compote, and meringue—is a dream dessert for summer entertaining.
Rhubarb Eton Mess
Photo Credit : Styled and photographed by Liz NeilyEton Mess is a terrific summer party dessert. You can make most of it ahead of time, it requires minimal effort, and it makes a big impact. We’ve been assured that most Brits use store-bought meringues, rather than making their own. Why spend two hours making something that you’re only going to crumble up and soak in whipped cream and fruit compote?
This recipe first appeared in the May/June 2024 issue of Yankee Magazine.
Yield:
6 servingsIngredients
1¼ pounds (7–9 stalks) red rhubarb, chopped (4–5 cups)
½ cup plus 1 tablespoon granulated sugar
2 strips fresh lemon peel (optional)
2 tablespoons water
2 cups heavy cream
2 teaspoons vanilla extract
Pinch of salt
3 cups crushed meringue cookies (about 15 cookies)
30 raspberries
Instructions
In a medium saucepan, stir together the rhubarb, ½ cup sugar, lemon peel (if using), and water. Cover and set over medium heat. When the water starts to simmer, stir and cook for 2 more minutes. Remove lid and cook, covered, stirring occasionally, until the rhubarb is fully cooked down and has thickened slightly, 10 to 12 minutes. Transfer to a bowl, remove lemon peel (if used), and let cool to room temperature.
Just before serving, whip the cream with the remaining 1 tablespoon sugar, vanilla extract, and pinch of salt to form medium peaks. Reserve ¾ cup of the crushed meringues for the topping.
To assemble, divide the whipped cream among six bowls, alternating in layers with the rhubarb compote and the crushed meringues and ending with whipped cream. Top each bowl with 5 raspberries and some of the reserved crushed meringues. Serve immediately.
Amy Traverso
Amy Traverso is the senior food editor at Yankee magazine and co-host of the public television series Weekends with Yankee, a coproduction with WGBH. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. Her work has also been published in The Boston Globe, Saveur, and Travel & Leisure, and she has appeared on Hallmark Home & Family, The Martha Stewart Show, Throwdown with Bobby Flay, and Gordon Ramsay’s Kitchen Nightmares. Amy is the author of The Apple Lover’s Cookbook, which was a finalist for the Julia Child Award for best first-time author and won an IACP Cookbook Award in the “American” category.
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