ADAPT's recipe for July

Rhubarb Cranachan

I've still got plenty of rhubarb in the garden – this is a great sweet. It's from Hugh Fearnley-Whittingstall.

Cranachan is traditionally made with raspberries, but it's also a lovely way to use rhubarb. Rolled oats are arguably less authentic than pinhead oatmeal, but they make for a lovely, crunchy texture.

Serves six.
1kg rhubarb, trimmed and chopped into 2-3cm pieces
Juice of 1 orange
125g caster sugar, plus 2 dssp
100g large (jumbo) rolled oats
500ml double cream
4 tbsp whisky or orange liqueur
4 tbsp runny honey, plus a little extra for serving

Put the rhubarb, fruit juice and caster sugar in a pan. Bring to a gentle simmer, then cook for five minutes, until soft. Tip into a colander to drain off all the juice (it's delicious mixed with sparkling white wine), then let the compote cool.

Put the oats and remaining sugar in a dry frying pan. Toast gently, stirring frequently, until the sugar has melted and the oats are golden brown. Watch the pan carefully because it can catch and burn quite quickly.

Whisk the cream and whisky until the cream holds soft peaks. Loosely fold in the honey, the toasted oats (reserving a few for decoration) and the rhubarb compote.

Spoon into glasses, top with a sprinkling of oats and a trickle of honey, and serve.

AudlemOnline adds: By a remarkable co-incidence, literally minutes after AudlemOnline was preparing Jane's story for publication, the Paul Hollywood programme on BBC2 featured a Cranachan, albeit a raspberry one rather than rhubarb.

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