This, right here, could very well be my favorite thing to eat. Ever. Like the best part of strawberry-rhubarb pie – the insides, with whipped cream. (Not that there’s anything wrong with pastry…) It makes a perfect outdoor dessert – on Memorial day, or any day from now through September, really. I wouldn’t be against this at Thanksgiving (swap cranberries for the rhubarb!) or Christmas. Strawberries are classic in an Eton mess – a delicious dessert made of layers of crushed meringues, fruit and cream, invented at Eton College in the UK, and traditionally served on June 4th. It’s like a Pavlova, all bashed up. If you’re nervous about attempting a strawberry-rhubarb pie, give this a go instead. It’s also a great gluten free option!
These are fun and easy to serve in individual glass serving dishes – or make one big one in a trifle dish for everyone to dip into. Glass works best, so you can see the layers.
Strawberry Rhubarb Eton Mess
2 lbs strawberries, hulled and halved
1 lb rhubarb, trimmed and chopped
1/4 cup honey or 1/3 cup sugar
1 cup heavy (whipping) cream
1 Tbsp powdered sugar
1/2 tsp vanilla
a few meringues, packaged or made from a recipe
In a medium saucepan, combine the strawberries, rhubarb and honey; bring to a simmer over medium heat and cook, stirring often, until the rhubarb is soft and the mixture thickens. Transfer to a bowl and refrigerate until completely chilled.
When you’re ready to assemble the Eton mess, whip the cream with powdered sugar and vanilla until stiff. Coarsely crumble some meringues into the bottom of individual glasses or small dishes. Top with layers of fruit, then cream, and another round of meringue-fruit-cream, in whatever order you like. If you like, garnish each with a sprig of mint. Serve immediately. Serves 8.