Rhubarb Cranachan with a Yorkshire Twist

DessertServes 4

Celebrate the last few weeks of the rhubarb season by giving this classic Scottish dessert a very Yorkshire twist! This recipe from the team at award-winning Harrogate based farm shop Fodder, pairs the famous Yorkshire fruit with toasted hazelnuts, oats and of course whisky to create this delicious variation on a much-loved pudding! For more recipe inspiration visit Fodder’s website www.fodder.co.uk


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


  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. Enjoy!