Michael’s rhubarb and ginger mess recipe

March 19, 2025 | The Victoria | 2 minute read

A perfect spring dish, ideal for al fresco lunches, The Victoria’s head chef Michael Chamberlain is delighted to share his recipe for delicious rhubarb and ginger mess. Enjoy!

Meringues

You can make your own or buy good quality ones from most supermarkets.

4 large egg whites
230g caster sugar

In a clean mixing bowl whisk (use an electric whisk) the whites until they resemble a fluffy cloud. Slowly add the sugar 1 tbsp at a time. Do not over mix, the mix should be glossy.

Then remove and pipe onto either a silicone matt or parchment paper then bake at 100c fan or gas ¼ for between 1 ¼ 1 ¾ hours.

They should sound crisp in the bottom once done.

Rhubarb

200g trimmed fresh rhubarb washed and dried
40g caster sugar

Cut the rhubarb at an angle as large or small as you like, Toss in the sugar, place in a roasting dish,  cover and bake at 150c for 14-18 mins depending how you like your rhubarb.

Once cooked, remove from the dish and chill asap. Once chilled, take the liquid and thicken by heating with a little arrowroot or cornflower or cool using xanthan  gum and a electric whisk.

Cream

400ml double cream
35g blitzed stem ginger and the liquid it comes in (you can add as little or as much as you like – I like the ginger hit!)

Whip the cream and blitzed ginger to medium stiff peaks and set aside.

Put it all together

To assemble, take the serving glass/ bowl and add a little of the thickened rhubarb sauce and drizzle around. Now add 1 scoop of vanilla ice cream per glass with a few more bits of the rhubarb on top.

Take the cream and add some of the chilled drained rhubarb, some meringues and a little more of the sauce and gently fold together. Place on top of the ice cream and rhubarb. Top with a few more pieces of meringues and a little more of the sauce, dust with icing sugar, a sprig of fresh mint and enjoy!