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Rhubarb Eton Mess

With Sean Connolly

Rhubarb Eton Mess

Serves six
Cooking time 15-20 minutes


The compote
6 rhubarb stalks
200g sugar
1 tsp vanilla essence
2 cloves
1 small cinnamon stick
500g frozen strawberries (defrosted)

To serve:
500ml whipping cream
4 meringues nests

Cut rhubarb stalks into 3cm lengths and gently simmer with 200g of sugar and vanilla essence until the stalks soften.
This should take about 10 minutes, depending on their thickness.
Add cloves and cinnamon stick. Simmer for another 10 minutes.
Meanwhile halve strawberries and set aside.
Remove from heat, add strawberries, mix well and let mixture cool.

To Serve
Whip the cream in a large bowl until thick but still soft.
Roughly crumble in meringues nests - you will need chunks for texture as well as a little fine dust.
Take out about half a cupful of the rhubarb compote, and fold the meringue cream and rest of the fruit mixture together.
Arrange on four serving plates in a mound round glasses, and top each with some of the remaining rhubarb compote.

(Broadcast: 4 July 2012)