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!
Serves 2- 10 mins to prepare and 5 mins to cook, plus chilling
200g (7oz) rhubarb, diced
50g (2oz) icing sugar, sifted, plus 1 tbsp extra
100ml (3 1/2fl oz) whipping cream
1/2 tsp rosewater
100g (3 1/2oz) fat-free Greek-style yogurt
3 mini meringues, crumbled
1 tbsp pomegranate seeds
Dried rose petals, to decorate
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Put the rhubarb in a small pan with the icing sugar and 1 tbsp water. Cook over a low heat for 5 minutes, 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, and then top with the remaining cream mixture and meringue. Chill for at least 1 hour, or until firm.
Just before serving, scatter over the pomegranate seeds and a few rose petals.
Recipe courtesy of Tesco