I've moved house.
Apart from setting up the bed, locating the kettle is the next most important thing for me. I don't function without my kettle. Period.
It took me two days to find the blasted box I'd put mine in....you'd think I'd be more diligent in marking the box wouldn't you?
Next on my "to do" list is to cook. To introduce myself to my new oven and stove top. To fill my new home up with aromas that make my mouth water and make me feel settled.
This isn't one of those dishes.
Purely for the fact that it was made in my old kitchen, but if I had made it this week, I would be smelling the high tart notes of fresh rhubarb gently poaching in a little rice malt syrup, to take the edge off. I'd smell sticky sweet meringue baking slowly in the oven, and my kitchen walls would be splattered with tiny white dots of cream as it's whipped into a cloud.
Hmmm....now to find my kitchenaide!
Rhubarb Eaton Mess
(original recipe from Voluptuous Delights Cookbook by Sophie Dahl)
Serves 4 (or 8-10 mini serves)
4 large egg whites | 200g caster sugar | pinch of salt
100ml boiling water | 3 tbsp rice malt syrup (you could use caster sugar) | 4 sticks of rhubarb, chopped in bite size pieces | 1 tsp rosewater
For the meringues:
Preheat the oven to 140C and line a large baking tray with baking paper. In a clean mixing bowl, whisk the egg whites until firm peaks. Gradually mix in the sugar and salt and whisk until the mixture is thick, white and glossy (takes about 7-8 minutes). Spoon the mixture into blobs onto your baking tray, leaving a gap between them. Bake for 1 hour.
For the rhubarb compote:
In a pan, boil the water with the rice malt syrup (or sugar) and add the rhubarb when it starts to bubble. Stir and let cook for about 5 minutes over medium heat. When tender, remove from the heat, add the rose water and leave to the side.
Whip cream until it forms soft peaks.
Place spoonfuls of cooled compote into serving glasses, crumble the meringue on top and dollop with the whipped cream.
If avoiding sugar like me - I enjoyed mine without the meringue. I also used the remaining compote on top of my yoghurt for breakfast the next day.....delish!