Rhubarb & Strawberry Eton Mess

Recipe Rhubarb Strawberry Eton Mess


    • 400g rhubarb, cut into 3cm pieces
    • 3 tbsp caster sugar
    • 250g Stoneybrook Premium Frozen Whole Strawberries
    • ½ cup icing sugar
    • 1 tbsp lemon juice
    • 100ml Meander Valley Dairy Crème Fraîche
    • 1 tsp vanilla bean paste
    • 9 store bought meringue nests
    • 1 punnet fresh strawberries, sliced
    • ¼ cup flaked almonds, toasted

    Serves: 6
    Preparation Time: 30 minutes
    Difficulty: A little effort required
    Attributes: Gluten-Free


    1. Place rhubarb, caster sugar and 2 tbsp water in a saucepan. Cook over medium heat for 8-10 mins or until rhubarb is just tender.
    2. Meanwhile place frozen strawberries, icing sugar and lemon juice in a medium saucepan. Bring to the boil, then simmer for 1 min while stirring. Transfer to a food processor, pulse until smooth. Set aside to cool.
    3. Use an electric whisk to beat crème fraîche and vanilla in a bowl until soft peaks form.
    4. Break up meringue nests and divide between 6 plates, top with crème fraîche mixture, rhubarb and fresh strawberries. Drizzle with strawberry sauce and scatter almonds.