Wednesday, June 28, 2017

Cookbook Countdown #18: Rhubarb and Cointreau Cranachan

Using the roasted rhubarb I also make this interesting (and seasonal) cranachan, which is a traditional Scottish dessert.  It is a mixture of toasted oats, honey, cream, fruit and whisky.  Shsssh, I made and had this for a supper delight! For one pax, me!
 Interesting indeed!
Rhubarb compote, recipe on page 344,
Rhubarb and Cointreau cranachan, recipe on page 346 of:
Hugh Fearnley-Whittingstall's
River Cottage Every Day
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1 comment:

kitchen flavours said...

Wah, for supper! :)
I want!