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
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.