First rhubarb harvest

Canada red rhubarb, planted last year, photograph taken early spring.

With David’s parents visiting last weekend, I decided to harvest the first of the Canada red rhubarb I planted last spring – and make stewed rhubarb Eton mess for dessert.
I cut several stalks – although later learned you can remove them with a strong tug as well.
The stewed rhubarb I ate as a kid contained, I am positive, only two ingredients: rhubarb and white sugar.
Since whipped cream and meringue (the other two ingredients in Eton mess) are quite neutral, I decided to use the rhubarb as a vehicle for more flavour.
We had a busy day planned for Saturday (including stops at the St. Lawrence Market for fish and Mountain Equipment Co-op for our upcoming trip to Colorado), so I stewed the rhubarb and made the meringue Friday night.
The beauty of Eton mess is the whole is greater than the sum of its parts. It’s also quite pretty layered in a glass – too bad I forgot to take a photograph.

Stewed rhubarb Eton mess

Ingredients
stewed rhubarb
meringue
whipped cream

Method
Layer stewed rhubarb, meringue pieces and whipped cream in a glass.
Serve.

Stewed rhubarb
Use more or less orange rind and/or ginger depending on your taste preference.
Adapted from this recipe.

Ingredients
rhubarb, chopped into 2-cm (1-inch) pieces
80 mL (1/3 cup) brown sugar per 250 mL (1 cup) rhubarb
5 mL (1 tsp) grated orange rind per 250 mL (1 cup) rhubarb
5 mL (1 tsp) grated ginger per 250 mL (1 cup) rhubarb
15 mL (1 tbsp) water

Method
In a covered saucepan on high heat, bring ingredients to a boil.
Remove lid, reduce heat and simmer until rhubarb is soft and desired consistency is reached, about 10 minutes.
Stewed rhubarb will keep in the fridge for at least a week. You could also freeze it.

Meringue
A meringue with two egg whites will make Eton mess to serve four.

Ingredients
egg whites
60 mL (1/4 cup) granulated sugar per egg white

Method
Preheat oven to 250 F.
Using stand mixer, whip egg whites on high until frothy. Slowly add sugar, continuing to whip, until mixture is glossy and stiff peaks form.
Spread on parchment lined baking sheet. Bake 1 hour. Allow to cool. Break into pieces. Store in an airtight container.

Whipped cream

Ingredients
heavy (35 per cent) cream
granulated sugar

Method
Using stand mixer, whip cream (I used less than 250 mL for four servings) until soft peaks start to form. Add sugar, continuing to whip, to taste.

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