Rhubarb and Rosewater Eton Mess Recipe.

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Roses

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Raffles in Singapore.

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is for...

Red Robin!

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Radio City Music Hall!

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Relaxing by Waikiki beach!

Images from here, here, here, here and here. 

R is also for 
a Recipe for

Rhubarb and Rosewater Eton Mess from The Delicious Miss Dahl

Recipe Courtesy of: Sophie Dahl, Delicious Miss Dahl

INGREDIENTS
Meringues
4 large egg whites
200 grams golden caster sugar
1 pinch salt
Rhubarb Compote
100 millilitres boiling water
3 tablespoons golden caster sugar
4 sticks of rhubarb (approx 450g) chopped in rounds
1 teaspoon rose water
Cream
500 millilitres double cream
1 vanilla pod
Serving Suggestion
Toasted almond slivers and crystallised rose petals

DIRECTIONS

Meringues
1. Preheat the oven to 140C/120C FAN OVEN/GAS 1.
2. In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
3. Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
4. Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.
5. Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.

Rhubarb Compote
1. Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.

Cream
1. Whip the cream until it forms soft peaks.
2. Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.

Serving Suggestion
1. Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.

2. Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.

Here are some more recipes for Rhubarb Eton Mess!

Via Taste

Via Waitrose

Isn't Miss Dahl divine and what about that kitchen!!!!????? Did you know that it is a prime piece of Real estate? Owned by photographer Paul Massey, the kitchen is the centrepiece of a three-storey, five-bedroom house in Crouch End, north London and is now on the market for £1.45 million!!

Look at these Rooms!

I don't happen to have a spare 3 million dollars but I just thought I should let you know...

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Natasha In Oz 

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