Eton Mess meets Rhubarb Fool

Wikipedia: “Eton mess is a traditional English dessert consisting of a mixture of strawberries, pieces of meringue and cream, which is traditionally served at Eton College’s annual cricket game against the students of Winchester College. The dish has been known by this name since the 19th century.”

“A fool is an English dessert generally made by mixing puréed fruit, whipped cream and sugar.”

Put them together and you can end up with this…(a Fool’s Mess?)

It’s as easy as 1-2-3…

First, make some of these

Then make some of this (simmer rhubarb chunks, with a little water and enough sugar to offset the sourness, until soft)

Then do this

Finally, whip up some fresh cream and add lashings of greek yoghurt, sweeten to taste, fold in the crumbled meringues and (cooled) rhubarb compote…and Bob’s your freakin’ uncle

Thanks to Patricia Kjerulf for being a food model extraordinaire – yeah, it can be hard being a guest in my house;)


  1. foodfanatic
    Posted June 22, 2012 at 10:00 am | Permalink | Reply

    Skønne billeder som altid. Kunne godt lige klare sådan en portion.
    Kh Nadia

    • Posted June 23, 2012 at 11:58 am | Permalink | Reply

      Tusind tak, Nadia :) Jeg håber at alt er vel på the Emerald Isle.
      Go’ weekend! Knus
      P.S. Jeg tror jeg har fikset problemet med login :)

  2. Posted August 12, 2012 at 12:34 pm | Permalink | Reply

    har nomineret din blog til en award….se mere her :

  3. Posted August 13, 2012 at 3:55 pm | Permalink | Reply

    if you eat this fresh it will work but with my rhubarb i like to add some lemon for a citrus taste and to ensure i can keep it over night if i make it in the evening i serve it with shortbread biscuits to give you something to crunch on i have my rhubarb fool recipe with the twists on my website

  4. Posted August 27, 2012 at 10:42 am | Permalink | Reply

    This is an interesting mix of desserts. I am looking forward to making this. By the way I love the name, A Fools Mess – it’s a catchy name for your dessert.

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