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!
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Rhubarb compote, recipe on page 344,
Rhubarb and Cointreau cranachan, recipe on page 346 of:
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Hugh Fearnley-Whittingstall's
River Cottage Every Day
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1 comment:
Wah, for supper! :)
I want!
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