Rosemary's Blog

Rhubarb ‘cranachan’

Despite the dry weather - it has even been affecting Orkney - rhubarb is still growing well. If you have run out of ideas for recipes why not try this simple dessert? It is as good for family meals as it is for entertaining. I know it's not a Real cranachan, but it is similar - and what else would I call it?!

Serves 3-4

A traditional cranachan is made with raspberries but it is gorgeous with rhubarb. Add the ginger to the cold rhubarb if using. The colour will be much better if you can choose pinker sticks and I had used forced rhubarb for this picture.

  • 3 tbsp pinhead oatmeal or flaked oats from Birsay MIll (if you are here on Orkney)

  • About 300ml double cream

  • 3 tbsp honey, runny or soft set

  • 350g cold cooked rhubarb

50g crystallised ginger, chopped (optional)

1. Heat a non-stick frying pan until hot then add the oatmeal and ‘stir-fry’ until golden brown - it will be slow to colour at first but, like pine nuts, will change suddenly so keep a careful eye on it. Turn onto a plate to cool.

2. Whisk the cream with 1 tbsp honey until thick but not stiff. Fold in 1 tbsp of the cooled oatmeal.

3. Assemble the cranachan in individual glasses, layering the rhubarb with the oatmeal, honey and cream. Finish with a little rhubarb before serving.