Bakes · Celebrations · Desserts

Rhubarb and Granola layer with Grand Marnier Cream

The level of difficulty for this very grown-up dessert is very low. There are 3 simple elements to my recipe; make the granola, cook the rhubarb, whip up the Grand Marnier cream.  It is very similar to the Scottish dessert, Cranachan.  This recipe serves 4.

Granola, Grand Marnier, Rhubarb, Orange

Rhubarb – Remove the tops and ends from a couple of stalks.  There is no need to peel, as the skin will cook down.

  • 300g Rhubarb
  • 60mls Cold Water
  • 3-4 tspns granulated sugar

Wash and cut it into 1/2″  pieces, and place in a saucepan with the water and sugar.  Bring it to a boil, and then simmer until cooked down and soft.

Granola – I used the same recipe here as I used in my Cherry & Granola-style Crumble, with the addition of some honey, and baked it.  Of course, you can skip this step, and buy a pre-made granola.

75g  Rolled Oats (Porridge Oats)
20g each:  Macadamia Nuts
Flaked Almonds
Roasted Hazelnuts
Desiccated Coconut
65mls Sunflower Oil
1 – 2 Tbspns Soft Brown Sugar & 1 tablespoon runny honey

In a bowl, mix all the above thoroughly together, and spread out on to an oiled baking sheet.  Bake for 35 mins, at Gas mark 3/170°C/325°F, turning the mixture over with a spatula half way through cooking time to make sure it is evenly baked.

Grand Marnier Cream

Half pint of fresh Cream

1 tspn Grand Marnier – Orange & Cognac Liqueur (optional)

Whip the cream, and add ½ tspn the Grand Marnier, and fold through.  Add the other ½ tspn, and fold through again.  The reason for this is that the cream will thicken quite quickly with the addition of the alcohol.

Tip:  If you are leaving out the alcohol, zest an orange directly in to the cream and stir through.

Assembly – Place alternate layers of granola and rhubarb and cream in a dessert glass,  finishing with the Grand Marnier Cream, and some orange zest.




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