Rhubarb Pistachio Eton Mess

Roasted Rhubarb Eton Mess With Pistachios

  • Author: Alanna Lipson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: 4-6 servings 1x
  • Category: Dessert
  • Cuisine: British


Roasted rhubarb comes together with clouds of whipped cream, crunchy meringue, and toasted pistachio to make a simple, unfussy dessert that tastes like spring in a bowl.



*For the meringues:

3 fresh (i.e. not from the carton) egg whites

1/8 tsp cream of tartar

1/2 cup granulated sugar

1/8 tsp each salt and almond extract

For the rhubarb:

500g rhubarb (about 5 stalks), leaves discarded and cut into 2-inch pieces

1/4 cup granulated sugar

2 tsp lemon zest

beans from 1/2 scraped vanilla pod (or 1 tsp vanilla extract)


1 cup whipping cream (35%)

1/3 cup chopped salted pistachios


For the meringues:

Preheat the oven to 300F; line two large baking sheets with parchment paper. Wipe down the inside of your stand mixer bowl and whisk attachment with a tablespoon of white vinegar; dry thoroughly with paper towel.

In stand mixer on medium-high speed, whisk together egg whites with cream of tartar until foamy and egg whites can hold soft peaks. Add sugar, one tablespoon at a time, until completely dissolved. Whisk mixture on medium-high speed until meringue is thick, glossy, and can hold very stiff peaks. (You should be able to invert the bowl without the mixture slumping out or losing its form.) Whisk in the salt and almond extract until just combined.

Spoon or pipe meringue onto prepared baking sheets, into 6-8 small circles, about 1 inch tall. Transfer to oven and reduce heat to 250F. Bake for 50-60 minutes, rotating the sheets halfway through, until meringues are set to the touch. Turn off oven, prop oven door open with wooden spoon, and allow to cool inside oven for 20 minutes. Remove from oven and allow to cool completely.

For the rhubarb:

Heat oven to 400F. Line 9×13″ pan with parchment.

Gently toss rhubarb, sugar, zest, and vanilla. Roast for 15 minutes, gently tossing once halfway through baking time. Remove from oven and allow to cool completely.


In large bowl, whip cream to stiff peaks. Crumble the meringue; fold into whipped cream (reserving small amount for garnish). Fold in two thirds of rhubarb and pistachio. Transfer to serving bowl and garnish with remaining meringue, rhubarb, and pistachio. Serve immediately.


*For tips and tricks to ensure meringue success, you can check out our Tutorial Tuesday post, but if you’re short on time, store-bought meringues work just as well here.