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.

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.

Enjoy!