I was going to make a normal, bog-standard Eton mess for my parents (I‘m 14) to take to a dinner party, but we had some rhubarb up at the allotment, and orange goes well with rhubarb, so I combined the two. When it got to compiling all the elements, I th
Firstly, wash and trim the rhubarb. Cut into 1 inch sections and place in a roasting tin. Add the orange juice and the brown sugar. Give it a stir and place into a preheated oven at 200 degrees C for 15-20 minutes or until the rhubarb is soft and slightly caramelised.
Allow the rhubarb to cool, adding a little more sugar if necessary- you want the rhubarb to be slightly tart, though, so don‘t over-sweeten it.
Break up the meringues into pieces- not too small, though, because you want them to stay crunchy when they are mixed with everything else.
Whip the cream to soft peaks with half the orange zest and the icing sugar.
Get a large serving bowl ready
To finish the pudding, put a third of the rhubarb into the bottom of the dish, spreading it to make an even layer. Follow with a third of the whipped cream. Sprinkle over a third of the meringue pieces and repeat the layers, finishing with meringue. Scatter over any remaining orange zest and serve!
Keep the chunks of rhubarb roughly the same size so they cook evenly. If using plums, halve and stone them before roasting.
Layer the “trifle“ as close to serving as possible, so the meringues retain their crunch.
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