Rhubarb and Rose Mess

Serves: 6-8

Rhubarb and Rose Mess

Eton Mess with a difference. You don’t have to make the rose meringues to go in this pudding -if you are short of time some shop-bought meringues would do. However, I think homemade meringues win on texture (shop-bought never have chewy centres) and of course you can add your own flavourings such as the rose water.  Making the meringues a few days in advance means the pud can be whipped up in no time. You can prepare all the component parts ahead of time-the roasted rhubarb, whipped cream and meringues- but the meringues will soften and dissolve if the Mess is assembled too far in advance. An hour or two is best. Any leftover Mess can be scooped into a container and frozen-it makes a wonderful parfait-style ice cream.


  • 570g rhubarb, trimmed and cut into 2cm pieces
  • 85g caster sugar
  • ½-1 tablespoon rose water (depending on its strength)
  • 500ml double cream
  • 6 rose meringues, crumbled up
Rhubarb and Rose Mess


  1. Heat the oven to 200˚c, fan oven 180˚c, mark 6. Place the rhubarb pieces in a roasting tin and sprinkle over the caster sugar and rosewater. Roast in the oven for 20 minutes until soft. Leave to cool completely.
  2. Whip the cream to the point where it is just beginning to leave a trail. I can’t emphasize enough not to overwhip the cream-it will stiffen up considerably as soon as the rhubarb is added.
  3. An hour or two before you are ready to eat gently fold in the rhubarb (leaving some of the juice to drizzle over later) and ¾ of the meringues. Spoon the Mess into a serving bowl or individual bowls and drizzle over any rhubarb juice and the remaining crumbled meringue. Chill until ready to serve.
Rhubarb and Rose Mess