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Cranachan with roast rhubarb

Australian Gourmet Traveller recipe for cranachan with roast rhubarb.

By Alice Storey & Emma Knowles
  • 20 mins preparation
  • 20 mins cooking plus cooling
  • Serves 4
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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.


  • 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


  • 1
    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.
  • 2
    Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), then set aside.
  • 3
    Whisk cream, honey, whisky and vanilla seeds in a bowl until soft peaks form and refrigerate until required.
  • 4
    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.


Drink Suggestion: Heather-scented Speyside single-malt whisky. Drink suggestion by Max Allen