Rhubarb & Strawberry Eton Mess

rhubarb eton mess

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! ).

Rhubarb & Strawberry Eton Mess

Serves 2

Save RecipeSave Recipe


  • 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


  1. Whisk the cream until soft peaks form.
  2. Add the yoghurt and strawberries - mix until well combined.
  3. Put a thin layer of rhubarb curd in the bottom of your receptacles - I used small glasses.
  4. Add a layer of broken meringue. How broken is up to you!
  5. Followed by a generous spoon of the cream/yoghurt/strawberry mixture.
  6. Repeat in layers until your dishes are full to the brim.
  7. Finish with a final drizzle of rhubarb curd and a spinkle of crushed meringue.
  8. Enjoy this taste of summer!

MeringueLayersrhubarbmessRhubarb and Strawberry Eton Mess

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!

Do you have any speedy dessert favourites up your sleeve? I would love to hear about them!