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Cardamom, Rhubarb & Roseware Eton Mess

By October 31, 2016 gluten free, indulge, recipe series, recipes, sweet

Cardamom, Rhubarb and Rosewater Eton Mess | Anisa Sabet | The Macadames-13-13

Recipe for a Cardamom, Rhubarb and Rosewater Eton Mess by Anisa Sabet for The Macadames. 

Todays recipe is a really special one because I pretty much made it up from scratch which is nice to be able to say as a food blogger. We are always drawing inspiration from various sources but this one I didn’t look up one recipe, I just played with a few really simple ingredients and love how it turned out.

I’ve never made an eton mess before and after successfully making cardamom meringue kisses, I thought this would be a lovely base to a rosewater and rhubarb eton mess combo. Rosewater is a really unique flavour that pairs well with berries, rhubarb and cream. You only need a tiny bit so be sparing as it has a strong flavour.

I have not added any sugar to the cream as this cuts through the sweet and sticky rhubarb and meringue well – I think sugar would make the whole dessert far too sweet.

The best part about this recipe is that it is great for entertaining, you can make the various components (meringue, rosewater rhubarb) ahead of time and simply whip the cream and plate for guests. Fuss free desserts are crucial when hosting dinners, no one likes the chef to be away for the entire night. I hope you enjoy this recipe and I’d love to know what you think.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.

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What you need:

  • Small saucepan
  • Serving bowls or challis x 4

Ingredients:

For the rosewater rhubarb: 

  • 2 stalks rhubarb, halved down the middle and chopped into 2cm pieces
  • 1/4 cup icing sugar
  • 3 tablespoons water
  • 1/2 teaspoon rosewater

For the eton mess (makes 4): 

  • 2 cups thickened cream
  • 1 teaspoon vanilla extract
  • To serve: edible rose petals

Method:

1. Make the meringue.

2. To make the rhubarb: Put the rhubarb in a small saucepan with the icing sugar and water. Cook over a low heat for 5-10 minutes, stirring occasionally, until the rhubarb has softened. Remove from the heat, stir through the rosewater and set aside to cool.

3. To make the cream: whip the cream until thick, then stir through the vanilla extract.

4. To make the eton mess: break the meringue into rough chunks, then layer the meringue and cream in your serving bowl. Gently stir through the rhubarb. Top with edible rose petals.

Bon appétit!

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For another dessert recipe, try my Frangelico pannacotta with cinnamon candied almonds.

Frangelico Pannacotta with Cinnamon Candied Almonds | Anisa Sabet | The Macadames-2

Or my three berry tart with hazelnut mascarpone filling.

Three Berry, Mascarpone and Hazelnut Tartlets | Anisa Sabet | The Macadames-19

Anisa xx

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