Adam Liaw’s rhubarb Eton mess
Beautifully tart, rhubarb is a perfect foil for the sweetness of most cooked desserts.
Ingredients
4 egg whites
300g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
400g rhubarb (300g roughly chopped, 100g finely diced)
juice and grated zest of 1 orange
40g caster sugar
600ml thickened cream
2 tsp vanilla extract
Method
Step 1
Heat your oven to 110C (fan-forced and conventional). Add egg whites, icing sugar, cornflour, cream of tartar and a pinch of salt to the bowl of a stand mixer and beat until a glossy, stiff meringue forms, about 8 minutes.
Step 2
Put a piece of baking paper onto a baking tray and spread the meringue over the paper. Bake for 100 minutes, remove from the oven immediately and allow to cool to room temperature.
Step 3
While the meringue bakes, put the roughly chopped rhubarb in a small saucepan with the orange juice and caster sugar and bring to a simmer. Simmer until the rhubarb softens, about 20 minutes. Whip the cream with the vanilla extract until soft peaks form.
Step 4
Crush the meringue. In a tall glass or glass bowl, layer the crushed meringue with the stewed rhubarb, finely diced fresh rhubarb, cream and orange zest.
Continue this edition
The June 9 EditionUp next
Gemini: Hold yourself accountable before anyone else does
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previous
Adam Liaw’s mince stroganoff
You can serve your mince stroganoff with buttered pasta or even a thick slice of sourdough, but I love it best with rice.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
More by Adam Liaw
Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-rhubarb-eton-mess-20240603-p5jivv.html