Rhubarb and Rose Eton Mess Recipe

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 
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