Rhubarb and strawberry Eton mess
- 400g rhubarb
- 2 1/2 level tbsp caster sugar
- 400g Asda Extra Special Strawberries
- 300ml pot double cream
- 1/4 tsp Asda Extra Special Vanilla Extract
- 2 x 150ml pot Asda Extra Special Timperley Rhubarb Yogurt
- 8 Asda Extra Special Meringue Nests, broken into large pieces
Pre-heat the oven to 160C/140C Fan/Gas 3. Wash the rhubarb and cut into 2 cm pieces. Put in a roasting tray and mix with the caster sugar. Cover with foil and bake for 20 minutes or until the rhubarb is tender but has kept its shape. Leave until completely cold. Drain off the juices and reserve.
Cut the green tops off the strawberries and halve or quarter them, depending on their size.
Whip the cream with the vanilla extract until it just starts to thicken and hold its shape. Take care not to overwhip or let it become stiff. If you're using an electric mixer use it on a slow speed. Add the yogurt and continue to whip slowly until it holds its shape.
Stir the broken meringues into the cream mixture, then fold in three quarters of the fruit, taking care not to break up the meringues too much. Spoon into six glasses and put the remaining fruit on the top. Serve within an hour.
Drizzle on a little of the reserved cooking juices just before serving.