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Rhubarb and rose Eton mess recipe

Rhubarb and rose Eton mess recipe

1 rating

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
  • Vegetarian


  • 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

  • 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


  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.

See more Dinner ideas for two

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