Adam Liaw’s rhubarb Eton mess
Beautifully tart, rhubarb is a perfect foil for the sweetness of most cooked desserts.
Ingredients
4 egg whites
300g icing sugar mixture
1 tsp cornflour
¼ tsp cream of tartar
400g rhubarb (300g roughly chopped, 100g finely diced)
juice and grated zest of 1 orange
40g caster sugar
600ml thickened cream
2 tsp vanilla extract
Method
Step 1
Heat your oven to 110C (fan-forced and conventional). Add egg whites, icing sugar, cornflour, cream of tartar and a pinch of salt to the bowl of a stand mixer and beat until a glossy, stiff meringue forms, about 8 minutes.
Step 2
Put a piece of baking paper onto a baking tray and spread the meringue over the paper. Bake for 100 minutes, remove from the oven immediately and allow to cool to room temperature.
Step 3
While the meringue bakes, put the roughly chopped rhubarb in a small saucepan with the orange juice and caster sugar and bring to a simmer. Simmer until the rhubarb softens, about 20 minutes. Whip the cream with the vanilla extract until soft peaks form.
Step 4
Crush the meringue. In a tall glass or glass bowl, layer the crushed meringue with the stewed rhubarb, finely diced fresh rhubarb, cream and orange zest.
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Adam Liaw’s mince stroganoff
You can serve your mince stroganoff with buttered pasta or even a thick slice of sourdough, but I love it best with rice.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
