Rhubarb and Strawberry Eton mess

A pudding perfect for this summery weather we are currently having in the UK.






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






Preheat the oven to 160C/140C Fan/Gas 3. Wash the rhubarb and cut into 2cm pieces. Put in a roasting tray and mix with the caster sugar. Cover with foil and nake for 20 minutes or until the rhubarb is tender but has kept its shape. Leave until completely cold. Drain of the juices and reserve.
Cut the green tops off the strawberries and halve or quarter them, depending on their size.
Whip the cream with the vanilla extract until it just starts to thicken and hope it's shape. Take care not to overwhip or let it become stiff. If you're using an electric mixer use it on a slow speed. Add the yogurt and continue to whip slowly until it holds it's shape.
Stir the broken meringues into the cream mixture, then fold in three quarters of the fruit, taking care not to break the meringues too much. Spoon into six glasses and put the remaining fruit on the top. Serve within an hour.
Drizzle on a little of the reserved cooking juices just before serving.




Serves: 6


Per serving:


Calories: 426 
Fat: 27.4g
Sat Fat: 16.7g


For a quicker dessrt replace the rhubarb and sugar with 250g Raspberries as they do not need baking.