Oat Desserts Recipes
Rhubarb and ginger cranachan
Makes 4
This is based on the traditional Scottish dessert cranachan, but we’ve swapped out raspberries for rhubarb and whiskey for gin. It’s delicious and makes a very elegant dessert.
Don’t forget to save the syrup that you use for cooking the rhubarb, we like to mix it with sparkling water or wine for a gorgeous aperitif.
Ingredients
- 200g granulated sugar
- 2 slices of root ginger
- 350ml boiling water 300g rhubarb (pink forced rhubarb when it is in season is perfect)
- 100g White’s Speedicook oats
- 2 tablespoons dark brown sugar
- 400ml double cream
- 2 teaspoons of your favourite gin
- 20g preserved stem ginger in syrup (about one ball), finely chopped. Plus, one tablespoon of the syrup from the stem ginger jar
- Edible flowers to decorate (optional)
Made With...
Speedicook Porridge Oats
Method
- Put the granulated sugar into a heatproof bowl or jug, add the slices of root ginger, and pour over the boiling water. Stir until the sugar is completely dissolved. Allow the syrup for cool for about 30 minutes.
- Cut the rhubarb into 3cm (1 inch) lengths and arrange, ideally in one layer, in a wide pan with a lid. If you have a clear glass lid that is helpful so you can see when the syrup comes to the boil.
- Pour the cooled syrup with the slices of ginger over the rhubarb. Put the lid on the pan and bring to the boil. Then allow the rhubarb to simmer for just 1 minute, (no longer or it will dissolve into a mush). Turn off the heat and leave the rhubarb in the covered saucepan until cold.
- Heat a frying pan over a medium heat. Add the porridge oats and the brown sugar and cook for a couple of minutes until toasty and caramelised. Keep stirring the oats to prevent any one part burning. Decant to a tray or plate to cool down.
- Whip the cream quite stiffly, you don’t want it to start going grainy, but it needs to be stiffer than soft peaks as when you add the gin and stem ginger syrup it will loosen a little. Gently fold the chopped stem ginger, ginger syrup and gin into the cream.
- Gently strain the cooled, cooked rhubarb trying to keep the rhubarb pieces whole.
- In small glasses or dessert dishes layer up the dessert. Add some of the poached rhubarb, followed by the toasted oats and then the ginger cream, then repeat the layers a second time – rhubarb, oats then cream. Decorate the top layer of cream with a couple of pieces of rhubarb, a sprinkle of toasted oats and edible flowers.
- This is best eaten immediately, but leftovers can be stored in the fridge covered for 2 days.
