{"id":4790,"date":"2023-11-17T12:53:18","date_gmt":"2023-11-17T02:53:18","guid":{"rendered":"https:\/\/www.hawthornegarage.com.au\/?p=4790"},"modified":"2023-11-17T12:53:18","modified_gmt":"2023-11-17T02:53:18","slug":"rhubarb-strawberry-eton-mess","status":"publish","type":"post","link":"https:\/\/www.hawthornegarage.com.au\/rhubarb-strawberry-eton-mess\/","title":{"rendered":"Rhubarb & Strawberry Eton Mess"},"content":{"rendered":"
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Ingredients<\/h4>\n
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    • 400g rhubarb, cut into 3cm pieces<\/li>\n
    • 3 tbsp caster sugar<\/li>\n
    • 250g Stoneybrook Premium Frozen Whole Strawberries<\/li>\n
    • \u00bd cup icing sugar<\/li>\n
    • 1 tbsp lemon juice<\/li>\n
    • 100ml Meander Valley Dairy Cr\u00e8me Fra\u00eeche<\/li>\n
    • 1 tsp vanilla bean paste<\/li>\n
    • 9 store bought meringue nests<\/li>\n
    • 1 punnet fresh strawberries, sliced<\/li>\n
    • \u00bc cup flaked almonds, toasted<\/li>\n<\/ul>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t
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      Serves:<\/strong> 6
      \nPreparation Time:<\/strong> 30 minutes
      \nDifficulty:<\/strong> A little effort required
      \nAttributes:<\/strong> Gluten-Free<\/p>\n

      Method:<\/h4>\n
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      1. Place rhubarb, caster sugar and 2 tbsp water in a saucepan. Cook over medium heat for 8-10 mins or until rhubarb is just tender.<\/li>\n
      2. Meanwhile place frozen strawberries, icing sugar and lemon juice in a medium saucepan. Bring to the boil, then simmer for 1 min while stirring. Transfer to a food processor, pulse until smooth. Set aside to cool.<\/li>\n
      3. Use an electric whisk to beat cr\u00e8me fra\u00eeche and vanilla in a bowl until soft peaks form.<\/li>\n
      4. Break up meringue nests and divide between 6 plates, top with cr\u00e8me fra\u00eeche mixture, rhubarb and fresh strawberries. Drizzle with strawberry sauce and scatter almonds.<\/li>\n<\/ol>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n