Rhubarb Eton Mess
1 cup water
1 cup sugar
3-4 stalks of rhubarb, peeling and diced
Bring the sugar and water to a boil to fully dissolve the sugar. Add the rhubarb and cook over medium heat until it JUST begins to soften (no more than 5 minutes or so). Then remove the pot from the heat and allow it to cool to room temperature. This way the rhubarb absorbs the syrup without completely disintegrating. Any rhubarb you don’t use immediately can be refrigerated in the syrup. Also, leftover syrup is great for flavoring cocktails. You could even make a springy rhubarb lemonade with it! Another idea I came up with and can’t wait to try is reducing the syrup until all of the water evaporates and then using the flavored caramel to do whatever you like (I’m going to try candying almonds!).
1/2 cup heavy cream
2 tbsp. sugar
1 tsp. vanilla paste (or extract)
Whip the cream to soft peaks using a whisk or electric hand mixer. Add the sugar and vanilla and continue to whip until stiff peaks form. Refrigerate if not using immediately.
1/4 cup rolled oats
2 tbsp. brown sugar
Toast the oats and sugar in a pan over medium heat. Pay close attention because once the sugar melts you want to take it off the stove and get it onto a plate to prevent the sugar from burning (make sure you are also stirring throughout this process so all of the oats are evenly coated in brown sugar). Cool slightly before assembling.
To serve: Rhubarb on the bottom, then whipped cream, then crumble. That’s all she wrote. Thanks Guy Fieri for getting that tag line stuck in my head. Now we’re all on our way to flavortown! Nope, not allowing myself to stoop to that level.