Remember the disastrous Rhubarb Curd I reported in my last post? Well it wasnt entirely disasterous!
The flavours there – its rhubarby, but not too bitter. And the colour is fab – due to some sneaky pink dye 😉 ( thanks Foodie Quine for the tip! ) It just isn’t texture I had hoped for. I didnt want to add any thickening agent to my curd, thinking the egg and butter would be enough. But unfortunately they were not….
What I am left with is really a sweet rhubarb custard ….. thicker than pouring cream, but still nowhere near the wonderfully sticky consistency of the Clementine Curd I made last month.
So I was left with a dilemma – this Rhubarb Curd is no use as a toast topper 🙁 I can barely keep it on the toast, let alone get it safely to my mouth!
And so inspiration hit – I would mush it together with some of my other favourtie things and create a sort of Eton Mess. Only with an added ingredient! Rhubarb Curd ( or custard… lets just call it curd to make me feel a bit better! ).
- 8 small meringues ( or any meringues, I made mini pink ones! )
- 60g whipping cream
- 2tbsp Natural Yoghurt
- 8 Large strawberries - cut up small
- Rhubarb Curd - Approx 8tbsp
- Whisk the cream until soft peaks form.
- Add the yoghurt and strawberries - mix until well combined.
- Put a thin layer of rhubarb curd in the bottom of your receptacles - I used small glasses.
- Add a layer of broken meringue. How broken is up to you!
- Followed by a generous spoon of the cream/yoghurt/strawberry mixture.
- Repeat in layers until your dishes are full to the brim.
- Finish with a final drizzle of rhubarb curd and a spinkle of crushed meringue.
- Enjoy this taste of summer!
This is going to be high up on my dessert list – quick to make, yet full of flavour. And feels like a real treat ♥ Next time I will try to cut out the cream entirely, and use only natural yoghurt. I used Glenisk this time – and it is so creamy I think it should work alone no bother!