
Clodagh McKenna
from
Market Kitchen
Forced rhubarb is even sweeter than its seasonal counterpart, so make use of them in Clodagh McKenna’s quick and effortless recipe for an old British favourite
Forced rhubarb is even sweeter than its seasonal counterpart, so make use of them in Clodagh McKenna’s quick and effortless recipe for an old British favourite
Rhubarb eton mess
Method
2. Drain the rhubarb, then pile into a large mixing bowl with the meringues, whipped double cream, and half of the almonds. Stir together well.
3. To serve, spoon the mixture into a glass dessert bowl and sprinkle over the rest of the almonds and lemon zest.
Prep:
5 min
Cook: 5 min
Cook: 5 min
Ingredients
300ml water2 tbsp Sugar
1 lemon, zest only
2 stalks forced rhubarb, sliced into thin strips
handful ready-made miniature meringues
small handful toasted Almonds
2 tbsp double cream, whipped
Top Sponsored Searches
Advertisement
You may also like
Like this recipe?
Print
Print this recipe
Save
Save this recipe to My Recipe Book
Share
Email to a friend
Offers & Promotions
Save money on shopping bills
Competitions: great prizes up for grabs



















