Cranachan is a Scottish dessert that’s traditionally made with whipped cream and raspberries. This version uses tangy rhubarb and yoghurt, and it’s a little healthier and also quicker to prepare – but it’s still delicious.
Ingredients (serves 2)
- 150g rhubarb, sliced into 2cm pieces
- 100ml orange juice
- 3 tbsp oats
- 250g Greek yoghurt
- 1 tbsp runny honey
- 1 tbsp whisky
- 1 tbsp toasted flaked almonds (optional)
- Poach the rhubarb gently in the orange juice until soft, about 5 minutes. Strain and set aside to cool, reserving the liquid.
- Toast the oats in a dry frying pan until they start to smell nutty, taking care not to burn them.
- Just before serving, mix 2tbsp toasted oats, yoghurt, honey, whisky, and half the rhubarb together.
- Layer rhubarb compote and yoghurt mixture in a glass dish, drizzle over 2 tsp of reserved cooking liquid, and top with the remaining toasted oats and toasted almonds (if using).
Thrifty meal tips
- If you don’t have rhubarb, use the same weight of soft fruit (raspberries, blackberries, strawberries) and use it raw.
- To make this recipe with cream instead of yoghurt, use 200ml of whipping cream whisked to the soft peak stage.
- To make a non-alcoholic version, substitute 1 tbsp of rosewater or orange flower water for the whisky, or add 1 tbsp of the reserved cooking liquid.
- Any leftover cooking liquid can be added to iced tea, lemonade or cocktails, or drizzled over fruit salads or ice cream.