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Cranachan with roast rhubarb

Toasting doesn't always have to involve bread. In the classic Scottish dessert cranachan, oats are toasted golden and nutty, and layered trifle-style with fresh raspberries and whipped cream. For this wintry version, we've used roast rhubarb still warm from the oven.

You'll need

80 gm rolled oats 1½ tsp caster sugar 400 ml thickened cream 90 gm honey 40 ml whisky Scraped seeds of 1 vanilla bean   Roast rhubarb 500 gm rhubarb (about 1 bunch), cut into rough 4cm lengths 180 gm caster sugar 30 ml whisky


  • 01
  • For roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under cold running water, shake off excess water, then tip into a roasting pan large enough to fit rhubarb in a single layer. Scatter with sugar and drizzle with whisky, stir to coat, then roast until tender (15-20 minutes). Set aside to cool slightly.
  • 02
  • Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), then set aside.
  • 03
  • Whisk cream, honey, whisky and vanilla seeds in a bowl until soft peaks form and refrigerate until required.
  • 04
  • Spoon warm rhubarb and some of its juices into serving glasses, top with whisky cream and scatter with toasted oats. Serve with extra oats on the side.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Heather-scented Speyside single-malt whisky.

Featured in

Jul 2013

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