Rhubarb Cranachan
45
- Prep Time5 min
- Total Time15 min
- Makes4 servings
Photo, Erik Putz.
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.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.