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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	200		cut	5124.0	1107.76	219.6	48.8
caster sugar	25			-	-	-	-
orange juice	4	tablespoons		27.9	6.4479999999999995	0.434	0.124
rose petal	2	teaspoons		-	-	-	-
yogurt	150	ml		94.7533	7.2385	5.3901	5.0483
mini meringue	6		crushed	-	-	-	-
pistachio	1	tablespoon	chopped	43.05	2.0887	1.5498	3.484

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.