Rhubarb & custard Eton mess

SERVES 6

For the rose petal meringues 4 large free- range egg whites,

at room temperature 115g (4oz) caster sugar 115g (4oz) icing sugar

1 tbsp Bart Rose Petals

For the rose poached rhubarb 600g (1lb 1oz) rhubarb

5 tbsp caster sugar

75ml (2¾fl oz) water

1 tsp rosewater

For the cardamom custard 300ml (10fl oz) double cream 300ml (10fl oz) whole milk 4 large free- range egg yolks 50g (1¾oz) golden caster sugar 1½ tbsp cornflour

6 Bart Cardamom Pods

1 Bart Vanilla Pod

For the double cream 300ml (10fl oz) double or

whipping cream

1 tbsp icing sugar

To garnish a pinch of Bart Rose Petals toasted flaked almonds, pistachios or hazelnuts, lightly crushed mint leaves, roughly torn

Start by making the meringues. Preheat the oven to 110°C/Gas Mark ¼ and line 2 baking trays with non-stick or parchment paper and ensure your eggs are at room temperature. In a large clean glass or ceramic mixing bowl, add the egg whites and beat with an electric whisk on medium speed until stiff, fluffy peaks start to form.

Turn the speed up and add the caster sugar one spoonful at a time, beating well between each addition. When the mixture starts to turn thick and glossy, stop beating. Sift the icing sugar and mix in the rose petals, then add few spoonfuls at a time into the mix, gently folding until smooth and billowy with a satin sheen.

Use 2 spoons to scoop the mixture onto the baking trays, dropping into 6 rounds. Place in the oven for 1½ -1¾ hours. Keep an eye on the meringues as they cook – if they start to brown, open the oven door. When they are crisp underneath, leave to cool in the oven to prevent cracking.

poach the rhubarb. Bring the water the boil in a medium saucepan, then add the rhubarb and sugar. Cover with a lid and simmer for 4 minutes, or until the rhubarb is just tender. Remove from the heat and stir in the rosewater. Leave to cool.

For the custard, split the vanilla pod and carefully scrape out the seeds, then remove the cardamom seeds from their pods and crush lightly with a pestle and mortar. Pour the cream and milk into a saucepan and add both the cardamom and vanilla. Heat gently until just below boiling point, then remove the pan from the heat and set aside to infuse.

a large bowl, whisk together the egg yolks and sugar until pale, then mix in the cornflour. Once the milk has infused, add a couple of spoons into the sugar mix and whisk until well combined. Repeat this until all milk has been whisked through. Remove the crushed cardamom by straining the mix back into the pan through a fine sieve. Heat gently for 5-10 minutes, stirring throughout, until the milk thickens to a custard consistency and coats the back of a spoon. Leave to cool

To assemble, spoon a layer of custard in each bowl or glass, followed by the rhubarb, double cream and meringue pieces. Layer up as required, then finish with a sprinkle of rose petals, a handful of crushed nuts and a scattering of mint leaves to garnish, if desired.