Rhubarb Eton Mess with Coconut Whipped Cream
This Rhubarb Eton Mess Recipe is dairy free with tips for also being gluten free. Eton Mess is a quick and easy spring or summer dessert everyone should have up their sleeve!
Ingredients
- 2 cups rhubarb sliced in 1/2 inch slices
- 1/2 cup pure cane sugar
- 1 14 ounce can coconut cream (refrigerated overnight)* or 1 1/2 cups whip cream
- 3-4 tablespoons confectioners sugar
- 1/4 teaspoon almond extract (or vanilla)
- 6-8 lady fingers broken into bite sized pieces (use merriness for a gluten free dessert or amaretti cookies are delicious in this too!)
- 6 mint leaves (optional for garnish)
Instructions
- In a small pot, cook the rhubarb with the sugar over medium low heat until sugar is dissolved and rhubarb is soft, about 10 minutes. Let cool and set aside or place in the fridge until you're ready to assemble. (this can be made in advance)
- Remove coconut cream (or whipped cream) from the fridge and scoop out just the cream (not the water-y liquid) into a mixer fitted with the whip/whisk attachment. Whip the cream until smooth then add in the sugar and almond extract. Add sugar to your tasting.
- In serving cups, layer coconut cream (about 2 heaping spoonfuls), one lady finger broken or sliced into pieces, rhubarb sauce (one big spoonful), and one more spoonful of cream. Top with part of a cookie and a mint leaf. Serve immediately or refrigerate until ready to serve.
Notes
Use 1 1/2 cups whipped cream for a dairy version of this dessert.