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.
- 80 gm rolled oats
- 1½ tsp caster sugar
- 400 ml thickened cream
- 90 gm honey
- 40 ml whisky
- Scraped seeds of 1 vanilla bean
- 500 gm rhubarb (about 1 bunch), cut into rough 4cm lengths
- 180 gm caster sugar
- 30 ml whisky
- 1For 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.
- 2Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), then set aside.
- 3Whisk cream, honey, whisky and vanilla seeds in a bowl until soft peaks form and refrigerate until required.
- 4Spoon 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.
Drink Suggestion: Heather-scented Speyside single-malt whisky. Drink suggestion by Max Allen