Name: Cranachan with roast rhubarb
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Cranachan with roast rhubarb

Australian Gourmet Traveller recipe for cranachan with roast rhubarb.

Serves 4

Prep

20M

Cook

20M

Total

40M

Skip to Recipe

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.

Ingredients

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

Method

Main

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.