Recipes
Eton rhubarb mess with rose petals and pistachios
Classic Eton mess gets a hint of Middle Eastern flavours with dried rose petals and pistachios
Classic Eton mess gets a hint of Middle Eastern flavours with dried rose petals and pistachios
(3 votes)
Cook: 20 Mins
Serves: 2
Price: £1.67 per serving
Nutritional Information
Each 242g serving contains
Energy
932kj
223kcal
932kj
223kcal
11%
Fat
4.6g
4.6g
Med
7%
7%
Saturates
0.5g
0.5g
Low
3%
3%
Sugars
31.5g
31.5g
High
35%
35%
Salt
0.12g
0.12g
Low
2%
2%
of your reference intake.
Typical energy values per 100g:
385kj/92kcal
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
1
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.
2
To serve, softly whip the Greek-style yogurt and stir in the crushed meringues.
3
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.