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Cranachan with roast rhubarb

Australian Gourmet Traveller recipe for cranachan with roast rhubarb.

By Alice Storey & Emma Knowles
  • Serves 4
  • 20 mins preparation
  • 20 mins cooking plus cooling
Cranachan with roast rhubarb
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