Rhubarb Eton Mess

 

1¼ lb. (7–9 stalks) red rhubarb, chopped (4–5 C.)

½ C. plus 1 T. granulated sugar

2 strips fresh lemon peel (optional)

2 T. water

2 C. heavy cream

2 tsp. vanilla extract

Pinch of salt

3 C. crushed meringue cookies (about 15 cookies)

30 raspberries

 

In a medium saucepan, stir together the rhubarb, ½ C. sugar, lemon peel (if using), and water. Cover and set over medium heat. When the water starts to simmer, stir and cook for 2 more minutes. Remove lid and cook, covered, stirring occasionally, until the rhubarb is fully cooked down and has thickened slightly, 10 to 12 minutes. Transfer to a bowl, remove lemon peel (if used), and let cool to room temperature. Just before serving, whip the cream with the remaining 1 T. sugar, vanilla extract, and pinch of salt to form medium peaks. Reserve ¾ C. of the crushed meringues for the topping. To assemble, divide the whipped cream among six bowls, alternating in layers with the rhubarb compote and the crushed meringues and ending with whipped cream. Top each bowl with 5 raspberries and some of the reserved crushed meringues. Serve immediately.