Rhubarb and custard eton mess


Rhubarb and custard eton mess

25 MINUTES | SERVES 4-6 EASY

rhubarb (look for bright pink forced rhubarb)
400g, cut into 3cm pieces
caster sugar 3 tbsp
double cream 300ml
icing sugar 2 tbsp
vanilla extract 1 tsp
ready-made meringues 4, crushed
ready-made vanilla custard 300g
• Heat the oven to 180C/fan 160C/gas 4.
Put the rhubarb in a large baking dish, scatter over the sugar and cover with foil.
Bake for 10-15 minutes or until just tender.
• Beat the butterfat with the icing sugar and
vanilla extract.
• Layer up the cream, rhubarb, meringue pieces and custard in four  lasses (adding any syrup from the rhubarb dish).

PER SERVING (6) 403 KCALS | FAT 28.4G

SATURATES 17.6G | CARBS 32.7G | SUGARS 31G

FIBRE 1.2G | PROTEIN 3.3G | SALT 0.1G

 

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