The Makings of a Delicious Eton Mess
'The popular English dessert (a.k.a. “pudding” in British-speak) Eton Mess, attributed to a yearly celebration at Eton College, is a delectable combination of strawberries, smashed meringues and softly whipped cream. As desserts go, it’s not daunting to make — just a matter of marinating strawberries with lemon juice, sugar and an optional slosh of liquor. “Mess” in this context means “mixture” rather than “messy.” Even so, you would not exactly call it elegant, though it has universal appeal.
If you use store-bought meringues, it is ultra-easy. . .
Cooks have long taken liberties with the original Eton Mess, adding other kinds of summer berries or stone fruit as they come into season. Indeed, blackberries, blueberries, nectarines and raspberries, alone or combined, make for a fine mess.'>>>
https://www.nytimes.com/2017/06/02/dining/eton-mess-recipe-meringue-rhubarb-compote.html?
Meringue Mess With Rhubarb and Strawberries
4 egg whites
1 cup/200 grams sugar
Or use 6 to 8 store-bought meringue shells
FOR THE MESS:
¾ pound/340 grams rhubarb, chopped (about 3 cups)
1 cup/200 grams sugar, plus 2 tablespoons for cream
1-inch-piece cinnamon stick
6 cloves
1 cup/240 milliliters heavy cream
1 teaspoon rosewater, optional
2 pints/1 pound/450 grams strawberries, hulled and halved or quartered
3 tablespoons chopped pistachios
Mint leaves for garnish
Make the meringues: Heat oven to 200 degrees. Put egg whites in a mixing bowl. Beat at high speed until thickened and foamy, then gradually add sugar and continue beating until whites are glossy and hold stiff peaks, about 10 minutes.
Line a baking sheet with parchment paper and place 6 to 8 large spoonfuls of whites on it, 2 to 3 inches apart. Flatten meringue blobs slightly with a knife and bake for 1 hour. Reduce temperature to 150 degrees and bake for 1 1/2 hours, until dry and crisp. If time permits, leave meringues in turned-off oven overnight to dry thoroughly. Cool and store in an airtight container.
Cook the rhubarb: Put rhubarb in nonreactive saucepan, add sugar, cinnamon and cloves, and stir to combine. Cook over medium-high heat, stirring frequently; it should become juicy and syrupy in a few minutes. Lower heat and continue cooking until rhubarb is tender but not mushy, about 10 minutes. Cool to room temperature.
Whip the cream in a large bowl with 2 tablespoons sugar, leaving it quite soft, almost pourable. Add rose water if using. Break or cut meringues into 1-inch pieces and add to bowl. In a separate bowl, combine strawberries, rhubarb and all juices and toss to coat. Add strawberry mixture to meringues and cream.
Using a rubber spatula, fold everything together.
Transfer to a serving bowl or individual dishes, sprinkle with pistachios and garnish with mint leaves.
https://cooking.nytimes.com/recipes/1018779-meringue-mess-with-rhubarb-and-strawberries
= new reply since forum marked as read
strawberries, whipped double cream, the meringue nests and a dash of ginger cordial or port..... plus a vegetable - mint garnish 
