Rhubarb Eton Mess - a delicious and easy dessert with rhubarb

The wonderful dessert, Rhubarb Eton Mess, is a success every time I serve it to my family and it is lovely both for small servings and when you have guests.

The delicious rhubarb is in season now and is very useful in both sweet and savory cuisine, but most of all I now love using the tart red rhubarb stalks as a nice counterpoint to sweet desserts.

The taste of sweet, tart rhubarb, crispy meringue kisses and fluffy whipped cream is quite irresistible.

Working time 30 minutes.

Number of people: 4.

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Rhubarb Eton Mess

60 min.

30 min.

4 pers.

while I'm cooking

Rhubarb compote

250 g rhubarb, diced

1 teaspoon vanilla sugar

60g sugar

Meringue

90 g egg whites

150 g powdered sugar

Additionally

2½ dl whipping cream

½ teaspoon vanilla sugar

Rhubarb Put the rhubarb, sugar and vanilla sugar in a saucepan and stir well. Let it stand and draw its juice for half an hour without heat. Turn on the heat and heat to the boiling point while stirring. Let it simmer gently for 5-10 minutes. Keep an eye on it and remove from the heat as soon as the rhubarb is soft. It should not be overcooked.

Let the rhubarb cool in the refrigerator while the meringue kisses are baked.

Meringue Beat the egg whites until they are completely white, fluffy and form peaks. Beat in the powdered sugar little by little until all the powdered sugar is used and then beat in a pinch of salt. Beat until the meringue mixture is shiny and chewy and forms beautiful peaks that can hold their shape.

Place in a piping bag with a star tip, add meringue and pipe the kiss cakes onto a baking tray lined with baking paper. Bake them in a preheated oven at 80 degrees hot air or with the drying function at 80 degrees for about 60 minutes, maybe longer depending on how big the kiss cakes are. They are ready when they release the baking paper without any problems.

Turn off the oven, leave the door slightly ajar and leave the biscuits in the oven until they cool.

Directions: Whip the whipped cream with a little vanilla sugar until it is fluffy and delicious.

Crush some of the meringue kisses a little and arrange the rhubarb and whipped cream layer by layer in several layers in a glass. Finish with a few kisses and they are ready to serve.

Keep my screen on while I cook.