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Rhubarb and rose Eton mess recipe
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This easy dessert recipe is the perfect after dinner treat to serve up on Valentine's Day. Delicate rose water pairs beautifully with the sharp rhubarb and sweet mini meringues, for a delicious twist on classic Eton mess. Give this easy recipe a go for a Valentine's treat! See method
Ingredients
- 200g rhubarb, diced
- 50g icing sugar, sifted, plus 1 tbsp extra
- 100ml whipping cream
- ½ tsp rosewater
- 100g fat-free Greek-style yogurt
- 3 mini meringues, crumbled
- 1 tbsp pomegranate seeds
- dried rose petals, to decorate
Each serving contains
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Energy
1505kj
359kcal
18%
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Fat
20g
29%
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Saturates
13g
63%
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Sugars
39g
44%
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Salt
0.1g
1%
of the reference intake
Carbohydrate 39.5g
Protein 7.2g
Fibre 1.8g
Method
- Put the rhubarb in a small pan with the icing sugar and 1 tbsp water. Cook over a low heat for 5 mins, stirring occasionally, until the rhubarb has softened. Remove from the heat and set aside to cool.
- Meanwhile, combine the cream, rosewater and extra tbsp icing sugar in a mixing bowl and whip to soft peaks; fold in the yogurt. Remove a couple of spoonfuls of the cooled rhubarb mixture and mash with a fork. Fold through the cream mixture.
- To assemble, split half the cream mixture and meringue between 2 glass dessert dishes. Divide the rhubarb between each, then top with the remaining cream mixture and meringue. Chill for at least 1 hr, or until firm.
- Just before serving, scatter over the pomegranate seeds and a few rose petals.
See more Dinner ideas for two