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!
- 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.
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