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1. Boil the water in a saucepan and dissolve the sugar, stirring constantly. Add half the lemon zest and rhubarb and cook for 1-2 minutes, or until the rhubarb has softened.

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.

Eton Mess Recipe


  • 300 ml water
  • 2 tbsp sugar
  • 1 lemon, zest only
  • 2 stalks forced rhubarb, sliced into thin strips
  • handfuls ready-made miniature meringues
  • small handful toasted almonds
  • 2 tbsp double cream, whipped

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Latest Comment


fabulous for a valentine's light desert as forced rhubarb just in season, I added a few strawberries after 1 min cooking time which made dessert even nicer, I meant to gie 5 stars, clicked in the wrong place!

ChrisR72556 ChrisR72556  Posted 12 Feb 2010 1:24 PM

i made on easter sunday after lamb dinner ,so easy to do and got rhubarb out of my garden,it tasted great and yummy.

julie julie  Posted 14 Apr 2009 1:52 PM