Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Rhubarb and orange Eton mess
A fresh take on the classic Eton mess – the homemade meringues make it an extra-special treat
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Ready in 1 hour 25 minutes
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Cooking time 1 hour 15 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 2 large free-range eggs, separated, whites only
- 110g caster sugar
- 1 tsp ground ginger
- 400g rhubarb, washed, trimmed and cut into lengths
- 1 orange, half juiced and zested, the other half peeled and cut into slices
- 2 tbsp runny honey
- 250ml double cream
Method
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1
Preheat the oven to 140°C/gas mark 1. Line a baking sheet with baking paper.
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2
Put the egg whites in a large, clean bowl. Beat together with a hand-held electric whisk for 4-5 minutes until soft peaks form.
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3
Add half the caster sugar and whisk until medium peaks form. Add the remaining sugar and continue to whisk for 2 minutes until you have a smooth, glossy mixture and stiff peaks have formed. Carefully fold in half the ground ginger.
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4
Spoon small rounds of meringue on to the lined baking sheet, leaving space between to allow the meringues to spread slightly. Bake for 1 hour, then remove and let cool on a wire rack. When cool, lightly crush into pieces.
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5
Meanwhile, increase the oven temperature to 200°C/gas mark 6. Put the rhubarb, remaining ground ginger, the juice and zest of half the orange and the honey in a bowl and mix thoroughly. Spread out on a shallow baking tray and roast for 15 minutes until the rhubarb is tender. Allow to cool.
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6
Pour the cream into a large bowl and beat with a hand-held electric whisk until just thickened. Fold in the crushed meringue and the cooled rhubarb. Spoon into serving dishes and top with the orange slices.
