1. Put the 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 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 yoghurt 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 yoghurt mixture. Repeat these layers until all your mixture is used up. Decorate with the chopped pistachios and a few dried rose petals. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
