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