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!
 
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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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I'm co-hosting Cookbook Countdown together with Joyce of Kitchen Flavours. If you are like us, who love to collect cookbooks and have an overcrowding bookshelf (or bookshelves!), yet most of the books have not been used at all, now is the time to change that. Join us at Cookbook Countdown
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1 comment:

kitchen flavours said...

Wah, for supper! :)
I want!