Rhubarb and rose Eton mess

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

  • Serves 2
  • 10 mins to prepare and 5 mins to cook, plus chilling
  • 359 calories / serving

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

  • Energy

    1505kj
    359kcal
    18%
  • Fat

    20g 29%
  • Saturates

    13g 63%
  • Sugars

    39g 44%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 39.5g Protein 7.2g Fibre 1.8g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Just before serving, scatter over the pomegranate seeds and a few rose petals.

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