Thursday, 12 April 2012

Rhubarb and strawberry Eton mess

400g rhubarb
2 1/2tbsp caster sugar
400g strawberries
300ml double cream
1/4tsp vanilla extract
2 x 150ml rhubarb yogurt
8 meringue nests,broken into large pieces

Preheat oven to 160c,140c fan,gas 3.Was rhubarb and cut into pieces.Put in a baking tray and cover with tin foil.Cook for 20 mins.Leave to cool completely.Drain juices and reserve.Cut the green tops of the strawberries and halve.Whip the cream with the vinilla until it just starts to thicken and hold its shape.Add the yoghurt and continue to whip slowly until it holds its shape.Stir in the broken meringues into the cream mixture,then fold in three quarters of the fruit,taking care not to break up the meringues too much.Spoon into 6 glasses and put the remaining fruit on top.Drizzle a little of the reserved cooking juices before serving.

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