Traditionally this Scottish dessert is made with raspberries, which are in season in August. So if you are making this recipe then, it is just as delicious using raspberries and blackberries.
- 570g full-fat natural yoghurt
- 85g porridge oats
- 3 tablespoons whisky (or apple juice)
- 3 tablespoons honey
- 250g rhubarb, chopped roughly into 2 cm chunks
- 250g strawberries, chopped into quarters
- fresh mint, to garnish
- Chopping board
- Large bowl
- Non-stick frying pan
- Small saucepan with a thick bottom
How to make the rhubarb and strawberry cranachan
- Place the rhubarb in a small pan with around 100ml of water, simmer until soft then drain and leave aside to cool.
- Toast the oats in a frying pan, until starting to turn golden, then tip into a bowl and leave to cool.
- Place half of the strawberries in a small bowl and roughly crush to a mash.
- Place the yoghurt in a large bowl and fold in the whisky, honey and crushed strawberries, then once they have cooled a little, fold in the toasted oats and rhubarb
- Spoon into small glasses and add the remaining chopped strawberries on top with a couple of mint sprigs on top.
Energy778kj 186kcal 9.3%
Boost your 5-a-day, even in a dessert!
Each handful of fruit provides a portion of our 5-a-day. Try mixing it up with different seasonal fruits throughout the year.
Yoghurt instead of cream
Using full-fat yoghurt instead of double cream reduces the saturated fat content, while at the same time providing a good portion of protein, calcium and natural bacteria.