Mark Hix recipe: Cranachan with rhubarb

Serves 4

Mark Hi
Saturday 25 January 2014 01:00 GMT
Comments
Cranachan with Rhubarb is a dead simple dessert to make and it's full of flavour
Cranachan with Rhubarb is a dead simple dessert to make and it's full of flavour (Jason Lowe)

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

This is a dead simple dessert to make and it's full of flavour. You can use any soft fruit really, but rhubarb is in season and goes rather well with the Drambuie.

For the rhubarb compote

300g rhubarb, trimmed, washed and chopped into rough 1cm chunks
100g caster sugar

For the fool

2-3tbsp Drambuie
60g medium oatmeal, lightly toasted
3tbsp clear honey
400ml double cream

To make the compote, put the rhubarb and sugar in a heavy-based saucepan and cook on a low heat for 4-5 minutes, stirring every so often until the rhubarb is tender. Remove from the heat and leave to cool, then refrigerate for an hour.

To serve, whip the cream not too stiffly, then add the Drambuie and honey and continue mixing until it thickens again. Then taste and add a little more of the Drambuie if you wish.

Carefully fold half of the compote and two-thirds of the oats into the cream mixture and spoon into individual glasses or a serving dish and chill for at least an hour. Serve with the rest of the compote and oats on top of the fool.

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in