Rhubarb crumble is arguably a King of British puddings, and is undoubtedly at it’s best after a great big roast dinner when the weather is still a bit nippy. What to do with this fabulous fruit on a sunny summer day was always a quandry for me, until I discovered Rhubarb mess. It basically involves cold stewed rhubarb, cream and meringue and is so easy (and delicious) you will wonder why it never occurred to you before. It really doesn’t need quantities, but the more you make, the more you will eat. Apologies for the lack of picture… I recently brought this dish to a friend’s barbeque, and while I was getting the camera… it all disappeared!
- Some rhubarb, (one large “stick” per person should do) cut into inch lengths and cleaned (dry it as you don’t need extra liquid)
- Some sugar (sprinkle it onto the rhubarb so it looks like the first settling snow – you can always add more if too sour.
- Some double cream (a medium tub should feed 4 people)
- One ready made meringue nest per person (or you can make your own if you are so inclined)
- Put the rhubarb and sugar in a pan and cook over a low heat for around 15 mins until some of the rhubarb is turning to mush but some still has its original but softened shape. It needs to be slightly tart as the meringue is super sweet, but add more sugar if too much for you. Allow to cool
- Whip the cream until stiff and fold through 1/2 the cooled rhubarb.
- Crumble the meringues into large chunks and fold into the mixture
- If serving in individual bowls, you can add a spoonful of the rhubarb to the base of each bowl and the mess mixture on the top, if not, just drizzle it onto the top of the mixture in a serving dish.
Grab a sparkling beverage and enjoy!