RECIPES

Strawberry Rhubarb Eton Mess Recipe

Eton mess is a traditional English dessert consisting of a mixture of strawberries, meringue, and whipped cream, typically combined in – you guessed it – a messy (but delicious) fashion! We loved partnering with Stephanie to bring her own spin to this delectable dish!

iNGREDIENTS

SIMPLi Regenerative Organic Certified® Amaranth, popped

Pinch of SIMPLi Peruvian Pink Salt

Egg whites

Sugar

Cornstarch

Vanilla extract

Oats

Hemp seeds

Coconut flakes

Honey or maple syrup

Stalks of rhubarb, cut into 2-inch pieces

Sugar

Greek yogurt

Strawberries, halved

Lemon zest

2 tbsp

1

2 1 cup

1/2 tsp

1/4 cup

1 tbsp

2 tbsp

3-4

1/2 cup

iNSTRUCTIONS

MERINGUE: Pre-heat oven to 300F. Whisk egg whites until stiff peaks form, then add in sugar 1 tbsp at a time until glossy. Add cornstarch and vanilla extract until combined. Spread the meringue into small mounds (approx. 2 tbsp) with a spoon. Bake for 1 hour, then turn off the heat and let the meringues cool for 4 hours or overnight.
GRANOLA: Pour oats into a small heavy bottomed pan. Heat on medium high until browned. Add hemp seeds, coconut flakes and amaranth until the coconut is lightly toasted. Turn off the heat, add honey or maple syrup and salt and stir until the granola clumps together. Transfer onto a piece of parchment and cool until ready to assemble.
RHUBARB: Preheat oven to 400F. In a rimmed, oven-safe pan, add rhubarb and cover with sugar. Bake 20 minutes or until the rhubarb is softened.
ASSEMBLY: Sprinkle with granola and serve! Spoon the yogurt into the dish. Crush 1/2 the meringues and sprinkle over the yogurt. Layer poached rhubarb, strawberries, whole meringues, and granola, then top with lemon zest to garnish.

With rhubarb season in full swing, we teamed up with Stephanie Lau to create a savory, light rhubarb dish featuring SIMPLi Regenerative Organic Certified® Amaranth and Peruvian Pink Salt. Full of sweet and salty flavors and a crunchy, creamy texture, this dish is a refreshing complement to those early summer mornings or late summer nights, perfect for both dessert and breakfast.

A bit about Stephanie

Stephanie Lau is a NYC-based food content creator and cookbook club host. She finds joy in cooking and eating anything and everything. On Instagram, she documents her work from home lunches, cooking projects, cookbook explorations, restaurants she’s excited about, and the occasional recipe. She also hosts a monthly community cookbook club for 50 home chefs.

Be sure to follow Stephanie for more delicious recipes and sign up for her Substack! Don’t miss her recent episode on The Future of Food is You podcast with host Abena Anim-Somuah.

For tips and tricks on how to prep our dried ingredients, check out our beans & grains cooking guide!