Rhubarb Cranachan (with a Yorkshire twist)

Preparation time: 20 mins

Cooking time: 10 mins

Serves 4

Fodder Shopping List

  • 3 large stalks of rhubarb
  • 30g caster sugar
  • 100g oats
  • 50g hazelnuts toasted
  • 60g light soft brown sugar
  • 200ml Longley Farm double cream
  • 100ml Longley Farm crème fraiche
  • 2 tsp honey
  • 25ml malt whisky or a whisky liqueur

To serve

  • Simply enjoy on its own

To celebrate Burn’s Night, give this classic Scottish dessert a try, we’ve changed things slightly to give it a Yorkshire twist by using Yorkshire Rhubarb.

  1. Clean the rhubarb and cut into 3cm lengths, place in a single layer in an ovenproof dish and sprinkle with caster sugar. Roast for about 8-10 minutes at 180C. The rhubarb pieces should be whole but if you pierce with a knife, it should be soft all the way through. Leave the rhubarb to cool.
  2. Toast the oats on a tray under the grill, watch them carefully so they don’t burn, move them around a little so that they toast evenly.
  3. Toast the hazelnuts in the same way or in a dry frying pan, let them cool and rub off the skins.
  4. Put the oats, hazelnuts and sugar into a blender and whizz them up, make sure you don’t grind them to a powder you want a little bit of texture, you are looking for the texture of rough breadcrumbs.
  5. Whip the double cream and mix with the crème fraiche, honey, and whisky.
  6. Spoon into individual glasses starting with the oat mixture, the cream, rhubarb and then repeat the layers, finishing with a few of the best pieces of rhubarb and a little spoonful of oat mixture.
  7. Enjoy!


All ingredients used in this recipe are available to purchase from the Fodder Farm Shop

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