Rhubarb Cranachan

The rhubarb season is here!  Wonderful fresh pink rhubarb stalks are well through my straw-covered rhubarb!  Here is a quick, easy and delicious dessert for you to enjoy.

500 g rhubarb, cut into 5cm lengths

Grated zest and juice of 1 orange

1 tablespoon caster sugar

1 vanilla pod, split open and cut in half

50 g rolled oats

250ml cream

3 tablespoons honey

1 tbls Cointreau (optional)

Method:

Preheat oven to 170/Gas Mark 3C

Heat a small frying pan and add the oats and stir until golden and toasted. Transfer to a plate to cool.

Put the rhubarb, orange zest, juice, sugar and vanilla pod into a roasting tin and stir to combine.  Cover with foil and put in your pre-heated oven.  Cook for about 30 minutes until soft.  Remove the vanilla pod and transfer the rhubarb and juice to a bowl and allow to cool completely.

Put the cream and Cointreau (if using) into a bowl and whisk until cream holds soft peaks.  Loosely fold in the honey, oats and rhubarb with juices into glasses and serve.

*This looks particularly well served in plain glasses.

 

 

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