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Rhubarb Cranachan

45

  • Prep Time5 min
  • Total Time15 min
  • Makes4 servings
Rhubarb cranachan

Photo, Erik Putz.

Chatelaine Triple Tested

Our take on a traditional Scottish dessert! Whipped cream, whiskey, poached rhubarb and a sweet-crisp oat topping make this cranachan irresistible.

Ingredients

  • 1/2 cup large-flake oats

  • 2 tbsp brown sugar

  • 2 tbsp unsalted butter, melted

  • pinch of salt

  • 1 cup stewed Rhubarb, (recipe link below)

  • 1 tbsp whisky

  • 1/2 cup 35% cream, optional

Instructions

  • PREHEAT oven to 350F. Line a rimmed baking sheet with parchment.

  • STIR oats, sugar and butter in a small bowl. Spread onto prepared baking sheet and bake until golden, 10 to 15 min. Cool completely.

  • STIR rhubarb with whisky in a bowl.

  • DIVIDE rhubarb mixture among 4 glasses. Layer with whipped cream and sprinkle with oat mixture.

Nutrition (per serving)

Calories 304, Protein 3g, Carbohydrates 36g, Fat 17g, Fibre 2g, Sodium 17mg.
Good source of Vitamin A.

Stewed rhubarb recipe

More of our best rhubarb recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

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