Rhubarb eton mess

By: Clodagh McKenna From: Market Kitchen

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Ingredients

  • 300 ml water
  • 2 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
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Method

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.

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Latest Comment

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