An eton mess is exactly what it sounds like; equal parts fruity, creamy and messy. I came across bright pink stalks of rhubarb at the farmer's market and thought they'd make a lovely base for a dessert. I like to gently poach my rhubarb in wine, sugar, ginger and lemon peel to bring out its tart flavors.
To finish off the dessert, I made freshly whipped cream with a dash of rosewater mixed in. A handful of crumbled meringue and pistachios are the finishing touch for added texture. A fun way to serve this dessert is on a big plate with spoons for everyone to dive right in.
Photography & Styling: Diana Yen
Styling Assistant: Sean DooleyRead More