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Scottish Rhubarb Cranachan
Scottish Rhubarb Cranachan is my seasonal variation on a classic Scottish dessert. It's a delicious combination of tender roasted rhubarb, whipped cream, toasted oatmeal, Scotch whisky and honey.
Ingredients
- 3 medium stalks of rhubarb
- 30 grams caster sugar superfine
- 100 grams pinhead or medium oatmeal steel cut
- 30 grams hazelnuts
- 60 grams light soft brown sugar
- 200 millilitres double cream
- 100 millilitres crème fraiche
- 25 millilitres malt whisky or a whisky liqueur
- 2 teaspoon Scottish Heather Honey or other honey
Instructions
To roast the rhubarb
- Clean 3 medium stems of rhubarb and cut into 3cm (1 in) lengths.
- Place them in a single layer in an ovenproof dish and sprinkle with 30 grams (2 tablespoons) caster (superfine) sugar.
- Roast in the oven for about 8-10 minutes at 200℃/180℃ fan/400℉. The rhubarb pieces should be whole but if you pierce them with a knife, it should be soft all the way through. Leave the rhubarb to cool.
To make the oatmeal crumb
- Meanwhile, toast 100 grams (½ cup) pin head (steel cut) oats in a dry frying pan on a medium heat. Move them around a little so that they toast evenly, watch them carefully so they don't burn,
- Toast 30 grams (¼ cup) whole 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 60 grams (⅓ cup) soft brown sugar into a blender or food processor and process to the texture of rough breadcrumbs. Make sure you don't grind them to a powder you want a little bit of texture.
For the whisky cream
- Whip 200 millilitres (1 cup) double cream to soft peaks.
- Mix 100 millilitres (1 cup) crème fraiche, 2 teaspoons honey, and 25 millilitres (1¾ tablespoons) Scotch whisky into the whipped cream.
To assemble
- Spoon into individual glasses starting with the oat mixture, the cream and roasted rhubarb. Then repeat the layers, finishing with a few of the best pieces of rhubarb and a little spoonful of oat mixture.
- Refrigerate for up to 24 hours before serving. Remove from the refrigerator 20 minutes before serving to allow the dessert to come to room temperature and enable the full flavours to be enjoyed.
Nutrition
Calories: 442kcalCarbohydrates: 33gProtein: 4gFat: 32gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 85mgSodium: 23mgPotassium: 253mgFiber: 2gSugar: 28gVitamin A: 1150IUVitamin C: 4mgCalcium: 94mgIron: 1mg