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How to make Rhubarb Eton mess

Yield = 8
Prep time: 0:30
Cook time: 0:20
Total time: 0:50

Ingredients

  • 1 bunch rhubarb, trimmed, cut into 6cm lengths
  • 1/3 cup orange juice
  • 1 tablespoon caster sugar
  • 600ml thickened cream
  • 100g mini vanilla meringues, crumbled

Method

  • Step 1 Preheat oven to 200C/180C fan-forced. Place rhubarb, in a single layer, in a large baking dish. Drizzle with orange juice and sprinkle with sugar. Bake for 20 minutes or until rhubarb has softened.
  • Step 2 Stir to break up rhubarb. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes to cool completely.
  • Step 3 Using an electric mixer, beat cream until soft peaks form. Fold rhubarb, cream and meringue together. Divide mixture between eight 3/4 cup-capacity glasses. Serve.