Wednesday, 17 September 2014

Breakfast Rhubarb Cranachan

Scottish cranachan is one of those quick fix creamy desserts that are a doddle to knock up when time is short.

Traditionally made with whipped cream, honey, toasted oats and fresh raspberries, it is a car crash of a recipe, a bit like an Eton Mess which is neither here nor there but utterly delicious.

This is a healthier version which uses seasonal rhubarb stewed in a little honey and omits the whisky, meaning it can be eaten for breakfast. If you want to use it as a dessert, add a drop of decent single malt whisky if desired.

Toast the oats in advance, combine a pro-biotic yoghurt with Greek yoghurt, flavour with a little vanilla extract or if you are feeling posh, a whole vanilla pod and sweeten with honey. It's a great way to start the day even if you are going to upset the traditionalists.

Breakfast Rhubarb Cranachan
Feeds 2-3 people

150g rolled Scottish oats
6 sticks of rhubarb, cut into pieces and stewed in a little honey until soft, cooled
250g pro-biotic yoghurt
250g Greek yoghurt
50g honey
1 tsp vanilla extract or seeds of 1 vanilla pod

1 - Put the oats into a dry frying pan. Heat up and cook until beginning to toast. Remove from the heat and allow to cool.
2 - In a mixing bowl, combine the yoghurts, honey and vanilla. Mix in a couple of handfuls of rolled oats and stewed rhubarb.
3 - Place a tablespoon of stewed rhubarb into each of your serving glasses. Top with the yoghurt mixture then top with a little more rhubarb, toasted oats and honey.

3 comments:

Jacqueline said...

Mmmmmm, what a lovely variation on a dessert I love. I'd have to insist on the whisky though!

cackster said...

Just come back from Scotland and I would have preferred your great recipe for breakfast after the second day of those other 'healthy' Scottish breakfasts.

aforkfulofspaghetti said...

Personally, I'd still add the whisky, even though it's for breakfast! A delish concoction, cranachan, and well worth having every so often.