Dessert

Rhubarb eton mess

Name: Rhubarb eton mess
Yield: 10
Ingredients: 3 eggwhites; 175g caster sugar; 1 tsp lemon juice; 1/2 tsp ground pepperberries (from outbackpride.com.au), plus extra to serve; 500g strawberries, hulled, halved; Whipped cream, to serve; 50ml grenadine; 10 juniper berries; Finely grated zest and juice of 1 orange and 1 lemon; 1/2 cup (110g) caster sugar; 1/2 cup (125ml) white wine; 1 bunch rhubarb, cut into 4cm pieces; 250g white chocolate, chopped; 1 cup (250ml) pure (thin) cream

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A messy dessert is a good dessert. Michelin-starred British chef, Jason Atherton suggests using seasonal rhubarb to create a spring version of this classic.

3 eggwhites
175g caster sugar
1 tsp lemon juice
1/2 tsp ground pepperberries (from outbackpride.com.au), plus extra to serve
500g strawberries, hulled, halved
Whipped cream, to serve

Poached Rhubarb

50ml grenadine
10 juniper berries
Finely grated zest and juice of 1 orange and 1 lemon
1/2 cup (110g) caster sugar
1/2 cup (125ml) white wine
1 bunch rhubarb, cut into 4cm pieces

White Chocolate Ganache

250g white chocolate, chopped
1 cup (250ml) pure (thin) cream

Method

1.

Preheat oven to 120°C. Whisk eggwhites in a stand mixer to soft peaks. With the motor running, slowly add the sugar, then lemon juice. Whisk to stiff peaks. Spread an even layer over a baking paper-lined baking tray and sprinkle over pepperberry.
2.

Bake for 1 hour, then turn off oven and cool with door ajar for 2 hours. Break into pieces.
3.

Increase oven to 150°C. For the rhubarb, place all ingredients, except rhubarb, in a pan with 1 cup (250ml) water over medium heat. Bring to a simmer, then pour into a small roasting pan. Add rhubarb and bake for 25-30 minutes until starting to soften. Remove from oven, drain syrup into a pan and place over medium heat. Cook for 3-4 minutes until reduced. Cool.
4.

For the ganache, place chocolate in a heatproof bowl. Place cream in a pan over medium heat. Bring to just below boiling point, then pour over chocolate. Set aside for 5 minutes, then stir until smooth.
5.

Divide berries, rhubarb and meringue among glasses. Top with ganache, rhubarb syrup, cream and extra pepperberry