Mom's Recipes: Roasted Strawberry & Rhubarb Eton Mess
Recipe type: Dessert
Total time: 
Serves: 8-10
  • 3 large egg whites
  • Pinch cream of tartar
  • ¾ cup granulated sugar
  • 4 cups fresh rhubarb, cut in 1” pieces
  • 1 cup fresh strawberries, halved
  • 3 Tbsp pure maple syrup
  • 1½ cups heavy (whipping) cream
  • 1 Tbsp pure maple syrup
  • ½ tsp vanilla extract
  2. Line baking sheet with parchment paper and preheat oven to 200 degrees Fahrenheit.
  3. Beat egg whites on high speed until foamy. Add cream of tartar and beat until soft peaks form. Then beat in sugar, 2 Tbsp at a time, until it holds stiff, glossy peaks when you raise your beaters.
  4. Using a soup spoon, drop meringue in 12 mounds on the prepared baking sheet. Flatten slightly with the back of the spoon.
  5. Bake meringue for 2 hours. Turn off oven and let stand in oven for another 1 hour - do not open oven door! Remove from oven and transfer to a rack to cool. These can be stored in an airtight container in the fridge for 3 days, or frozen pretty much indefinitely.
  7. Preheat oven to 400 degrees. Lightly butter a 13”X9” roasting pan or glass baking dish.
  8. Spread rhubarb and strawberries in the pan and drizzle with the 3 Tbsp of maple syrup. Roast for 20 minutes. Remove from oven and cool. Fruit can be prepared up to 2 days ahead, cooled, and refrigerated until needed.
  9. WHIPPED CREAM: Whip cream to soft peaks. Add 1 Tbsp of maple syrup and vanilla. Continue whipping until cream forms slightly firm peaks.
  10. ASSEMBLY: Crush meringues into medium pieces. Divide among bowls, so bowls are about ⅓ full. Top with whipped cream. Divide roasted fruit and accompanying juices among the bowls. Serve immediately.
Recipe by Hidden Ponies at