• David Hall

Breakfast Rhubarb Cranachan

Updated: Feb 25

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, whisky, toasted oats and fresh raspberries, it's a bit like an Eton Mess which is neither here nor there but utterly delicious.


This is a healthier version which uses rhubarb stewed in a little honey and omits the whisky, meaning it can be eaten for breakfast or as a snack, even a quick fix dessert. If you want to use it as a grown-up dessert, add a drop of decent single malt whisky if that's your thing. And if you don't like rhubarb, swap for any fruit such as stewed apples or pears.


Toast the oats in advance, combine with Greek yoghurt (or any yoghurt of choice if you prefer low-fat or non-dairy options), flavour with a little vanilla extract or - if you are feeling posh - a whole vanilla pod, and sweeten with honey.


Ingredients - Feeds 2-3 people

150g rolled Scottish oats

6 sticks of rhubarb, cut into pieces and stewed in a little honey until soft, cooled

500g Greek yoghurt

50g honey

1 tsp vanilla extract or the 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 yoghurt, 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.

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