ETON MESS WITH RHUBARB AND STRAWBERRIES

Everything at Supply and Demand was wonderful but the dessert stole the show. Eton mess usually looks messy but this was piled high and looked like an ice cream sundae. Traditionally, Eton mess is made with strawberries but rhubarb gives it a nice tang. You can buy meringues or make them ahead (they freeze well). The rhubarb can also be made ahead. Put it together just before serving.

meringues:

3 egg whites 3/4 cup superfine sugar

rhubarb:

3/4 cup sugar 3/4 cup water 3/4 lb rhubarb, trimmed and sliced 2 cups fresh strawberries, coarsely mashed (save a few whole ones for garnish)

2 cups whipping cream

1. Beat egg whites until light and opaque. Beat in ¾ cup superfine sugar gradually. Beat until stiff. Drop by spoonfuls onto a baking sheet lined with parchment paper or pipe. (This will make about 20 regular sized meringues (1 ½-inch) or 80 tiny piped ones.) Bake in a preheated 200F oven one to 1 ½ hours. Turn oven off and leave meringues to cool completely.

2. Bring ¾ cup sugar, water and vanilla to a boil in a medium saucepan. Add rhubarb, bring back to a boil and cook two minutes. Cool. Add mashed berries. (Rinse and dry vanilla beans and put in your sugar canister.)

3. Whip cream until light. Refrigerate until ready to use.

4. Just before serving break larger meringues into chunks or use the little ones whole. Fold into the whipped cream with rhubarb and strawberries and some of the juices. Do not overmix — it should be a marbled mess!

5. Spoon into individual dishes or a trifle bowl. Serve immediately.

makes 6 to 8 servings