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Strawberry-Rhubarb Eton Mess

Strawberry-Rhubarb Eton Mess

Prep time 15 minutes
Cook time 10 minutes
Ready in 25 minutes
Makes 6 servings


  • 1 lb rhubarb
  • 1/4 cup crystallized ginger
  • 1/4 cup sugar
  • 1 (16 oz) pkg strawberries
  • 5 gluten-free vanilla meringue cookies
  • 1/2 (8 oz) pkg cream cheese, softened
  • 3 tbsp confectioners sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 cup cold heavy whipping cream


1. Trim the rhubarb and thinly slice. Finely chop the crystallized ginger. In a medium pot, combine rhubarb, ginger, sugar, and 3 tbsp water. Cook 10 min., stirring often, until rhubarb is tender. Remove from heat and let cool.
2. Meanwhile, trim and quarter the strawberries. Coarsely crush the meringue cookies.
3. In the bowl of a stand mixer or with a hand mixer, beat the cream cheese, confectioners sugar, vanilla, and cinnamon until smooth. Add heavy cream and beat 1–2 min., until stiff peaks form.
4. Divide half the rhubarb among 6 short glasses and top with half the whipped cream mixture. Divide half the strawberries and half the crushed cookies among the glasses. Repeat layering, finishing with the cookies.


Coat kitchen shears with cooking spray and use to snip the sticky crystallized ginger into small bits.


Per serving: 262 calories, 14g fat, 8g saturated fat, 47mg cholesterol, 78mg sodium, 34g carbohydrate, 3g fiber, 28g sugar, 3g protein