Sunday, 1 May 2011
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
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.