The Hour

As we come into late spring, fruits like rhubarb are right in season, and this tasty dessert, from Scotland Chef of the Year, Neil Forbes, is the perfect thing to make with the new season’s produce.

Eton mess, normally a mixture of strawberries, meringue and cream, has been given a bit of a makeover in this recipe, with bramley apple and garden rhubarb used instead.

The meringue pieces and lots of double cream still remains however, and these ingredients are combined with garden mint and lemon thyme to give it a really delicious flavour.
 
Ingredients (to make 4 portions):
• 400ml double cream
• 2 bramely apples
• 2 sticks of garden rhubarb
• Handful of meringues (made with 4 egg whites)
• Tablespoon of lemon thyme
• 6 tablespoons of sugar
• Garden mint
 
Method
1. Whisk the egg whites until firm and fold in the sugar
2. Bake in a low oven for 3-6 hours until firm and crisp (do this the day before and store in an airtight container)
3. Peel and Core the apples and in a pot alongside the rhubarb (chopped)
4. Cook with the lemon thyme and the sugar until just tender
5. Set aside to cool
6. Spoon into chilled Martini glasses and garnish with mint, thyme and rhubarb juice
7. Serve immediately

Find out more about Neil’s restaurant Cafe St Honoré from his website www.cafesthonore.com

FOOD, GLORIOUS FOOD:

• More tasty treats from The Hour's chefs
• Also try Neil's retro Scottish quiche