Prairie Mess: The Ultimate Saskatoon and Rhubarb Eton Mess Recipe
Luscious prairie fruits transform this classic Eton Mess into a truly unique and special dessert. This heavenly concoction masterfully blends delicate homemade meringues, luxuriously fluffy whipped cream, and the irresistible sweet and tart notes of locally sourced rhubarb and saskatoon berries. It’s a celebration of regional flavors, perfectly balancing freshness and indulgence in every spoonful. (Skip to recipe.)
A Bountiful Prairie Harvest: My Saskatoon Surprise
Just when I thought all hope was lost for our garden this year, I turned around, blinked a few times, and to my absolute amazement, my saskatoon bushes went absolutely wild! This year’s drought had been particularly harsh on our gardens and various crops, leading me to believe that a significant saskatoon berry harvest was simply out of the question. Yet, defying all expectations and without any intervention from me, the resilient bushes somehow ripened and produced an abundant bounty of berries.
While not as prolific as in previous, wetter years, and with the individual berries being slightly smaller and perhaps a touch less juicy or flavourful – an understandable consequence of the lack of water for these poor little blighters – it was a decent crop nonetheless. The sight was truly heartwarming, with even a few branches bending gracefully under the sweet weight of their precious load. Harvesting these dark, jewel-toned berries is always a joyful experience, a true taste of the Canadian prairies, and it always sparks inspiration for new and delicious recipes.
What is Eton Mess? A Classic British Delight
Before diving into our prairie adaptation, let’s talk about the inspiration: ‘Eton Mess’. Have you heard of this quintessentially British dessert? It’s a marvelously light, creamy, and truly dreamy concoction with a delightful history. Originating from Eton College, the prestigious British boys’ boarding school, this dessert is steeped in tradition and beloved for its simple yet exquisite composition.
The “mess” in its name refers to the delightful jumble of ingredients: broken pieces of crisp meringue, clouds of fresh whipped cream, and a generous scattering of berries, traditionally fresh strawberries. These components are lovingly smushed and folded together, creating a wonderful concoction that’s streaked and swirled in beautiful shades of pink and white. The allure of Eton Mess lies in its textural contrast – the crunch of meringue against the softness of cream and fruit – and its fresh, summery flavour.
Introducing Prairie Mess: A Taste of Alberta’s Best
In this unique Alberta prairie version, we take the beloved Eton Mess concept and infuse it with distinct local flavours. The star ingredients here are the naturally sweet saskatoon berries, which offer a unique, almond-like taste often compared to blueberries but with their own special character, beautifully complemented by the vibrant tartness of fresh rhubarb. This combination creates a flavour profile that is both familiar and exciting, truly reflective of the vast Canadian prairies.
When you swirl these glorious saskatoon and rhubarb fruits together with the fluffy, airy cream and the irresistible crispy bits of meringue, you’ll undoubtedly agree that this isn’t just a mess, it’s a mess made in heaven. Every spoonful is a symphony of textures and tastes, from the delicate crunch of meringue to the smooth cream and the bursts of fruity flavour. I’m quite positive this must be what the angels enjoy for their bedtime snacks – it’s that good, making it a perfect easy fruit dessert for any occasion.
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Kitchen Frau Notes: Expert Tips for Your Prairie Mess
Creating the perfect Prairie Mess is simpler than you might think, and with a few insider tips, you’ll achieve dessert perfection every time. Here’s what you need to know:
Homemade Meringues vs. Store-Bought: Your Choice!
While homemade meringues are incredibly quick to whip up and offer a superior delicate texture and flavour, they also have the added benefit of keeping exceptionally well for weeks in a covered, airtight container. This makes them an excellent make-ahead component for entertaining. However, if time is short or the inclination isn’t there, fear not! High-quality store-bought meringues will work beautifully as a convenient alternative. It’ll be our little secret! (I won’t tell a soul.)
This recipe usually yields a couple of extra meringues. Don’t let them go to waste! Crumble them gently and freeze them in a plastic container. They’ll be ready and waiting for you to whip up a small batch of either classic Eton Mess or our delightful Prairie Mess whenever a craving strikes.
Fruit Substitutions and Variations
If fresh saskatoons aren’t readily available in your area, or if you’re making this dessert outside of saskatoon season, the traditional diced strawberries are, of course, a wonderful and perfectly suitable replacement. Their sweet juiciness pairs equally well with the tartness of rhubarb, creating a familiar yet delicious alternative. Other berries like raspberries or blueberries could also be used for different flavour profiles, though saskatoons truly offer a unique prairie twist.
Scaling for a Crowd
I’ve had great success serving variations of this dessert to large gatherings, once even for a group of about 30 guests, and it was always a huge hit. The beauty of ‘mess’ desserts is their flexibility. The proportions provided in the recipe below are merely guidelines for a standard serving. For larger crowds, simply adjust quantities: make a generous batch of meringues, a big bowl of freshly whipped cream, and a large pot of your fruit sauce. Then, mix them together until they look appealingly swirled and beautiful. Any ratio of fruit to cream to meringue will work wonderfully, so feel free to experiment to your taste.
The Timing is Key for Perfect Texture
The single most important trick when making any ‘Eton Mess’ or ‘Prairie Mess’ is to assemble it as close to serving time as possible. This crucial step ensures that the crumbled meringue bits retain their wonderful crispness, providing that essential textural contrast against the creamy and fruity components. If assembled too far in advance, the meringues will absorb moisture from the cream and fruit, turning soft and losing their delightful crunch.
Dairy-Free Option
For those avoiding dairy, this dessert can easily be made dairy-free without sacrificing flavour or creaminess. Simply replace the regular whipping cream with the thick, solidified top part of two cans of premium full-fat coconut milk. Make sure to chill the coconut milk cans in the refrigerator overnight to ensure the cream separates and firms up. Scoop out the thick cream, reserving the watery part for another use (like smoothies!). Whip the coconut cream with a squeeze of fresh lemon juice and 2 teaspoons of sugar until fluffy. It provides a luscious, tropical-hinted alternative that’s equally delicious.
Prairie Mess: Saskatoon & Rhubarb Delight Recipe
Ingredients:
For the Meringues:
- 2 large egg whites, at room temperature (this helps them whip up better)
- Pinch of salt
- ½ cup (100gms) granulated sugar
- ¼ teaspoon pure lemon extract (or ½ teaspoon vanilla extract for a classic flavour)
For the Saskatoon & Rhubarb Fruit Sauce:
- 2 cups (310gms) saskatoons (fresh or frozen; no need to thaw if frozen)
- 2 cups (250gms) diced rhubarb (fresh or frozen; cut into ½-inch pieces)
- ½ cup (100gms) granulated sugar (adjust to your preferred sweetness)
- Grated zest of ½ a lemon (adds bright citrus notes)
- Juice of ½ a lemon (enhances tartness and colour)
- 2 tablespoons water
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream, well chilled
- 2 teaspoons granulated sugar
- ¼ cup (60ml) sour cream, Greek yogurt, or regular plain yogurt (optional, but it adds a lovely, refreshing tang and stabilizes the cream)
- Couple handfuls of fresh saskatoon berries (optional, for garnish)
Instructions:
Step 1: Make the Meringues
Preheat your oven to a gentle 300°F (150°C). This low and slow temperature is crucial for drying out the meringues without browning them too quickly. Carefully line a sturdy cookie sheet with parchment paper; this prevents sticking and ensures easy removal of your delicate meringue discs.
In a very clean, dry bowl (any grease will prevent egg whites from whipping), combine the room temperature egg whites and a pinch of salt. Using an electric mixer on high speed, whip the egg whites until they form soft peaks. This means when you lift the beaters, the peaks will gently curl over. Gradually add the sugar, one tablespoon at a time, continuing to beat at high speed. This slow addition helps the sugar dissolve completely, resulting in a stable, glossy meringue. Continue beating until the meringue is thick, shiny, and forms stiff, glossy white peaks. Finally, beat in the lemon or vanilla extract until just combined. Overmixing at this stage can deflate the meringue.
Using a spoon or an ice cream scoop, plop the meringue mixture onto the parchment-lined baking sheet in six distinct piles. Gently spread each pile of meringue around with the back of a spoon to form an approximate 3-inch (7.5cm) circle. Don’t worry about them being perfectly uniform; the rustic “mess” aesthetic is part of their charm!
Bake the meringues for 30 minutes. After 30 minutes, turn off the oven completely but leave the meringues inside with the oven door closed for an additional 30 minutes (or even longer, up to several hours, for extra crispness). This gradual cooling prevents cracking and ensures the meringues dry out thoroughly. Once cooled, they should be a light ivory colour, with dry and crispy outsides and a slightly chewy, marshmallow-like interior – the perfect texture for a Prairie Mess.
Step 2: Make the Saskatoon & Rhubarb Fruit Sauce
In a medium saucepan, combine the saskatoons (fresh or frozen), diced rhubarb, ½ cup sugar, grated lemon zest, lemon juice, and 2 tablespoons of water. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking and ensure the sugar dissolves. Once boiling, reduce the heat to a gentle simmer and cook, uncovered, for about 15 minutes. Continue to stir occasionally. The sauce is ready when the rhubarb breaks easily when pressed against the side of the pot with a spoon, and the entire mixture has thickened to a consistency similar to a luscious custard or pie filling. The natural pectin in the fruit will help it set. Remove from heat, allow the fruit sauce to cool completely at room temperature, then chill thoroughly in the refrigerator until it is cold. This chilling process allows the flavours to meld beautifully and the sauce to thicken further.
Step 3: Whip the Cream
Using an electric mixer, whip the well-chilled heavy whipping cream with the 2 teaspoons of sugar in a cold bowl (a chilled metal bowl works best). Beat on high speed until soft peaks begin to form. If using, add the sour cream or yogurt at this stage and whip just a bit more, only until it is fully incorporated and the cream reaches a slightly firmer, yet still light and airy, consistency. The sour cream/yogurt adds a lovely tang and helps stabilize the whipped cream.
Step 4: Assemble the Prairie Mess
This is where the “mess” comes to life! Choose a large, shallow serving bowl or individual stemmed glasses for an elegant presentation. Place the majority of the whipped cream mixture into your chosen bowl(s). Take 4 of your baked meringues and gently crumble them into varying chunks. The largest pieces should be no bigger than about 1 inch (2cm) in diameter; the varied sizes add visual interest and textural delight. (Reserve the other 2 meringues for another delightful use later!).
Add the crumbled meringues to the whipped cream. Now, gently stir the cream and meringue chunks together lightly to partially combine them. The trick is not to be too meticulous with your stirring; a few gentle tosses with a spoon are all you need to create a lovely, rustic blend without overmixing. We want distinct elements, not a homogenous mixture.
Next, “plop” spoonfuls of your chilled saskatoon and rhubarb fruit sauce over the top of the cream and meringue mixture. Make sure to reserve a small amount of fruit sauce to use as a beautiful garnish at the end. If you have them, toss a handful of fresh saskatoon berries over the top at this point.
Finally, lightly swoop a spoon through the mixture, performing a gentle folding motion. This is key to creating those signature glistening swirls of ruby red fruit running through the pristine white and cream-coloured layers. The absolute trick here is not to overmix; doing so will result in a uniform, muddy pink mess, losing the visual appeal of the vibrant streaks. You want distinct, beautiful swirls and streaks of colour and texture throughout.
Spoon your magnificent ‘Prairie Mess’ into elegant stemmed glasses or individual pretty serving bowls. Clear glass ones are particularly wonderful as they beautifully showcase the ruby red streaks and contrasting layers. Top each serving with a final spoonful of the reserved fruit sauce and a few fresh saskatoons, if desired, for a final flourish. Serve immediately to enjoy the ultimate crispness of the meringues.
Serves 6.
Guten Appetit! Enjoy Your Prairie Mess!
You might also like these other delicious saskatoon berry recipes:
How to Clean Saskatoons (and How to Make Saskatoon Juice)
Saskatoon Rolls and Cobbler, and How to Freeze Saskatoons
Canning Saskatoons (and Saskatoon-Peach Preserves)
Saskatoon Slump
Saskatoon Ice Cream (made with Homemade Saskatoon Jelly)
Or here are some lovely rhubarb recipes to explore . . .
Mom’s Rhubarb Crumble Cake
Rhubarb Crisp
Baked Rhubarb with Swedish Cream
Rhubarb Cordial