Eton rhubarb mess

Eton rhubarb mess with rose petals and pistachios

Classic Eton mess gets a hint of Middle Eastern flavours with dried rose petals and pistachios

By , 21 February 2017

(3 votes)

Eton rhubarb mess with rose petals and pistachios
  • 20 Mins

  • Serves: 2

  • Price: £1.67 per serving

Nutritional Info
Each 242g serving contains
  • Energy

    932KJ

    223KCAL

    11%
  • Fat

    4.6g

    low

    7%
  • Saturates

    0.5g

    low

    3%
  • Sugars

    31.5g

    high

    35%
  • Salt

    0.12g

    low

    2%
of your reference intake.
Typical energy values per 100g: 385kJ/92kcal.
Ingredients
  • 200g rhubarb, cut into 3cm pieces
  • 25g caster sugar
  • 4tbsp orange juice
  • 2tsp Asda Rose Petals, plus extra to decorate
  • 150ml 0% fat Greek-style yogurt
  • 6 Extra Special Mini Meringues, roughly crushed
  • 1tbsp pistachios roughly chopped
Method
  • Put rhubarb, caster sugar, orange juice and rose petals in a pan and slowly bring to the boil on a medium heat. Reduce the heat and a simmer for 4-5 mins until the rhubarb is tender. Remove from the heat and allow to cool.

  • To serve, softly whip the Greek-style yogurt and stir in the crushed meringues.

  • To assemble, add a spoonful of the cooled rhubarb to 2 tall serving glasses, then top with a dollop of the yogurt mixture. Repeat these layers until all your mixture is used up. Decorate with the chopped pistachios and a few dried rose petals. Serve immediately.