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Adam Liaw’s rhubarb Eton mess

Adam Liaw
Adam Liaw

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Rhubarb Eton mess.
Rhubarb Eton mess.William Meppem

Beautifully tart, rhubarb is a perfect foil for the sweetness of most cooked desserts.

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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Adam LiawAdam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.

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Original URL: https://www.watoday.com.au/goodfood/recipes/adam-liaw-s-rhubarb-eton-mess-20240603-p5jivv.html