Strawberries, Rhubarb and Vanilla Custard Eton Mess

Ingredients - makes 6

Fruit Compote 

250g rhubarb 

250g strawberries 

2 tbsp vanilla sugar 

Vanilla Cream 

300ml double cream 

2 tbsp icing sugar 

2 tsp vanilla bean paste 

350g fresh Madagascan vanilla custard 

6 meringues 

Method 

Start by chopping the strawberries and rhubarb to small bite sized pieces and place in a saucepan with a little water and the sugar. Bring to a light simmer and cook until the fruits are cooked and the liquid has evaporated. Leave to cool. 

Now whip the cream to soft peaks in a bowl along with the icing sugar and vanilla bean paste.  

You can now start layering. Start with the custard and then the compote, some crushed meringue pieces and finally top with the cream. Now repeat the layers until you have used all the components and then serve for a delicious seasonal pudding.