Rhubarb And Pistachio Eton Mess Sundae Recipe

Rhubarb And Pistachio Eton Mess Sundae Recipe

Rhubarb And Pistachio Eton Mess Sundae Recipe To Try. Hello friends, there is a new Rhubarb Conserve in town!!

A deliciously British summer flavour is the newest member of the Bonne Maman family. A wonderful way to enjoy the finest seasonal rhubarb year round, new Rhubarb Conserve.

Love Eton Mess?

Rhubarb And Pistachio Eton Mess Sundae Recipe To Try:

As with all Bonne Maman conserves, made of the finest ripe ingredients and some cane sugar, this delectable new conserve offers a perfect balance of sweetness and typical rhubarb ‘zing’ that rhubarb lovers will adore.

The unique soft set texture of Bonne Maman conserves are perfect for spreading on toast or croissants, topping scones or adding to summer bakes.

Originating in China, where it’s root has long been used as a herbal medicine to give a positive and balancing effect on the digestive system.

Rhubarb first started appearing in Europe in the seventeenth century and has long been a favourite in Britain and the north of France, as a very seasonal plant that doesn’t like hot and dry climates.

Rhubarb is enjoying something of a kitchen renaissance, featuring on menus nationwide – in numerous dishes hot or cold and even summer drinks, beers wine and cheese.

As well as new Rhubarb Conserve being a delectable topping for a slice of toast or scone, Bonne Maman’s Rhubarb Compote is also becoming an increasingly popular choice on granola or yogurt.

Rhubarb And Pistachio Eton Mess Sundae:

Serves 4:

Ingredients:

2 egg whites

100g caster sugar

Pink gel food colour

500g vanilla quark

8 tbsp rhubarb conserve

100g pistachios, roughly chopped

Sundae Recipe To Try

Method:

1.) Heat oven to 120C, Gas 1. Line 2 baking sheets with baking paper. Whisk egg whites until stiffly peaking – tip the bowl, the eggs are ready when they don’t move.

2.) Gradually whisk in the sugar 1tbsp at a time until glossy.

3.) Take a plastic piping bag and squeeze in several vertical lines of the gel colour, directly from the tube.

4.) Spoon in the meringue and snip off the end of the piping bag. Pipe small blobs onto baking sheets, Bake for 1 hour until meringues are firm. Leave to cool, then add to a zip lock bag and bash with a rolling pin until you have large and small meringue crumbs.

5.) Spoon a thick layer of quark into a sundae glass and gently fold through 2 tbsp of the rhubarb conserve, then top with crushed meringue pieces and a scattering of pistachios. Repeat with the rest of the glasses.

Bonne Maman

COOK’S TIP:

Make up the meringues and store in sealed jars for up to 2 weeks.

So what do you think of this Rhubarb And Pistachio Eton Mess Sundae Recipe? Do you also fancy trying some?

*Recipe and recipe photo by Bonne Maman. No Payment was received* 

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Rhubarb And Pistachio Eton Mess Sundae Recipe

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Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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2 Comments

  1. Jessica Powell
    2nd July 2016 / 3:53 pm

    This sounds so good – I'm a huge rhubarb fan, so it looks like I'll need to check this out! 🙂

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