Treating mum doesn't need to be difficult with this stunningly simple rhubarb and custard eton mess recipe that makes Mothers Day dessert a breeze, with the individual serving sizes perfect for those planning to entertain.
For roasted rhubarb
1 bunch rhubarb, chopped into 4cm pieces
1/4 cup caster sugar
1/4 tsp vanilla powder
4 medium egg whites
1 cup caster sugar
1 tsp white vinegar
2 tbsp custard powder
2 cups milk
2 tbsp caster sugar
1 tsp vanilla essence
300ml thickened cream
1 tbsp icing sugar
1 tsp vanilla paste
1 tbsp pistachio nuts, roughly chopped
Place the rhubarb pieces into a baking tray lined with grease proof paper. Cover with tin foil and bake for 25 minutes or until soft. Set aside too cool completely before transferring to an air tight container along with any juices, place in the fridge until ready to serve.
Pre heat the oven to 150C / fan forced. Prepare 2 large flat baking trays with grease proof paper.
Using your KitchenAid mixer with the whisk attachment attached, whisk the egg whites until light and fluffy.
Gradually add the caster sugar and whisk further until stiff peaks form. Add the white vinegar and cornflour and whisk through until combined.
Attach a large round or decorative shaped piping nozzle to a piping bag. Fill the bag with meringue. Pip out small 20 cent size kisses onto the prepared baking tray, allowing space between each one.
Place in the oven, turn the temperature down to 110C and bake for 45-50 minutes.
Once cooked turn off the oven and allow to cool down with the oven door slightly ajar until completely cooled. Don’t be temped to open the door.
Once cooled, place in an air tight container until ready to serve.
To make the custard; combine the custard powder and a dash of milk into a small saucepan, using a spoon stir until it turns into a paste and there is no lumps. Pour in the remaining milk and vanilla essence. Place on low to medium heat, stirring constantly while it thickens. Once thick stir in the caster sugar. Transfer to a glass container or bowl, cover the top with clingfilm to prevent the custard creating a skin. Allow too cool before placing in the fridge until ready to serve.
When you are ready to serve; Pour the thickened cream, vanilla and icing sugar into a clean mixing bowl of your KitchenAid stand mixer. Attach the whisk attachment and beat until stiff peaks form.
Divide the custard between 4 glasses, spoon in a good dollop of whipped cream followed a few of the meringue kisses broken up. Spoon the roasted rhubarb over the top and finish off with a few whole meringue kisses and a sprinkle of chopped pistachio nuts. Serve straight away