Rhubarb & Rosewater Eton Mess Recipe

Name: Rhubarb & Rosewater Eton Mess
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the meringues; 4 large egg whites; 200 g (7 oz) golden caster sugar; 1 pinch salt; For the rhubarb compote; 100 ml (3.4 oz) boiling water; 3 tablespoons golden caster sugar; 4 sticks rhubarb, chopped in rounds (approx 450 grams or 1 pound); 1 teaspoon rose water; For the cream; 500 ml (17 oz) double cream; 1 vanilla pod; toasted slivered almonds, and crystallised rose petals to serve

Servings: persons

For the meringues
4 large egg whites
200 g (7 oz) golden caster sugar
1 pinch salt
For the rhubarb compote
100 ml (3.4 oz) boiling water
3 tablespoons golden caster sugar
4 sticks rhubarb, chopped in rounds (approx 450 grams or 1 pound)
1 teaspoon rose water
For the cream
500 ml (17 oz) double cream
1 vanilla pod
toasted slivered almonds, and crystallised rose petals to serve

1
First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
2
In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
3
Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
4
Line a large baking tray with non stick baking parchment - use a little dab of the meringue mixture to stick it down.
5
Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
6
Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
7
Whip the cream until it forms soft peaks.
8
Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
9
Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
10
Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

1104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the meringues, 4 large egg whites, 200 g (7 oz) golden caster sugar, 1 pinch salt, and more.

Yes, Rhubarb & Rosewater Eton Mess falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rhubarb & Rosewater Eton Mess

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions