A rhubarb version of the traditional Scottish oat and whisky dessert.
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Prep Time 20 minutesmins
Cook Time 10 minutesmins
Course Dessert
Cuisine Scottish
Servings 4
Calories 476kcal
Ingredients
3large stalks of rhubarb
30gramscaster sugar
100gramspinhead or medium oatmeal
50gramshazelnutstoasted
60gramslight soft brown sugar
200millilitresdouble cream
100millilitrescreme fraiche
25millilitresmalt whisky or a whisky liqueur
2teaspoonScottish Heather Honey or other honey
Instructions
Clean the rhubarb and cut into 3cm lengths, place in a single layer in an ovenproof dish and sprinkle with caster sugar. Roast for about 8-10 minutes at 180C. The rhubarb pieces should be whole but if you pierce with a knife, it should be soft all the way through. Leave the rhubarb to cool.
Meanwhile, toast the oats on a tray under the grill (broiler), watch them carefully so they don't burn, move them around a little so that they toast evenly.
Toast the hazelnuts in the same way or in a dry frying pan which can be easier to manage, let them cool and rub off the skins.
Put the oats, hazelnuts and sugar into a blender and whizz them up, make sure you don't grind them to a powder you want a little bit of texture, you are looking for the texture of rough breadcrumbs.
Whip the double cream and mix with the creme fraiche, honey, and Scotch whisky.
Spoon into individual glasses starting with the oat mixture, the cream, rhubarb and then repeat the layers, finishing with a few of the best pieces of rhubarb and a little spoonful of oat mixture.
Notes
You can eat it straight away, but it does improve if you leave it for up to 24 hours, as the oats soak up the moisture from the fruit and cream and soften.