Rhubarb & Rosewater Eton Mess

READY IN: 1hr 40mins


  • 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
  • toasted slivered almonds, and crystallised rose petals to serve


  • First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
  • In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
  • 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.
  • Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.
  • Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
  • 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.
  • Whip the cream until it forms soft peaks.
  • Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
  • 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.
  • 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.