HELEN'S RECIPE


From editor to reader: Pretty in pink, this perfect pud is made from one of this season’s stunning offerings…


RHUBARB & MASCARPONE ETON MESS


Serves 4


2 large egg whites 110g caster sugar 110g icing sugar 500g rhubarb 250ml elderflower cordial 1 orange


250g mascarpone Handful of pistachios, roughly chopped


1 Preheat the oven to 100C/quarter of 1 gas mark and line a baking tray with parchment paper. Place the whites in a clean bowl and beat until they form stiff peaks. Gradually add 60g of caster sugar, a spoonful at a time,


allowing the sugar to be fully combined in the mixture before adding more.


2 Next, add 60g of icing sugar in the same manner. Spoon the meringue into a piping bag with your desired nozzle and pipe small droplets. Place in the oven and bake for 75–90 mins until crisp.


3 In the meantime, dice the rhubarb into 2cm cubes and place in a pan along with 200ml of cordial, as well as the juice and zest of half an orange. Over a medium heat, poach the rhubarb until soft but still holding form. Remove half of the rhubarb from the cooking liquor using a slotted spoon and set aside.


4 Blend the rest of the rhubarb and liquid using a hand blender before passing


through a fine sieve. Return the sauce back to the pan and add 50g of caster sugar. Allow to slightly reduce on a low to medium heat for 10 mins, then set aside until ready to use.


5 Once the meringues have hardened, remove from the oven ready for assembly. In a separate bowl, combine the mascarpone, the remaining cordial and icing sugar, and the zest of half an orange. In wide tumbler glasses, layer the poached rhubarb, mini meringues (slightly crushed), mascarpone and rhubarb sauce.


6 Finish the layers with a little more poached rhubarb and a couple of whole meringues. Scatter over the pistachios.


66 | THE WEST COUNTRY FOODLOVER


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