Cranachan

Rhubarb mousse

• 1 CUP OF CREAM, whipped
• 500 GRAM STRAWBERRIES, cleaned and halved
• 4 TBSP WHISKY
• 3 TBSP HONEY
• 4 TBSP OAT FLAKES

• 50 GRAM FLOUR
• 50 GRAM BUTTER, cold and cubed
• 125 GRAM SUGAR
• 400 GRAM RHUBARB, cleaned and cut
• 100 GRAM CREAM CHEESE
• 100 GRAM CREAM, whipped

Roast the oat flakes in a dry frying pan and allow them to cool down. Distribute the strawberries over 4 large glasses; sprinkle them with whisky. Mix the cream with the honey and the oat flakes and pour this over the strawberries. decorate with a strawberry.

Mix the flour, butter and 50 gram sugar into crumbles. Bake these at 180 degrees Celsius until they are brown and allow them to cool down completely. Add 2 tablespoons of water and the remaining sugar to the rhubarb and cook this mixture 15 minutes; puree the rhubarb and distribute over 4 glasses. Mix the cream with the cream cheese and pour this on the rhubarb. Sprinkle the crumble on top.