Name: Rhubarb and Orange Brose
Yield: 2 Servings
Cuisine: Scottish
Ingredients: 2 tablespoons thick Greek yogurt, crème fraîche, sour cream or whipped double cream; 2 teaspoons heather honey; 2–3 tablespoons brown sugar; 8 oz (250 g) rhubarb, sliced; Juice and zest of 1 orange; 1 teaspoon vanilla essence; 4 rounded tablespoons medium oatmeal, toasted; Orange flower water to taste; ¼ pt (150 ml) double cream (¾ c)

Preparation info

2
Servings

Difficulty
Easy

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

8 oz (250 g) rhubarb, sliced
2–3 tablespoons brown sugar

Method

Put the rhubarb into the pan with the brown sugar, orange juice and zest. Cover and cook till the rhubarb is quite soft. Remove from the heat and beat to a rough pulp. Pour into a bowl, add the vanilla essence and leave to cool. When the rhubarb is cool, stir in the oatmeal and cream and leave to thicken. Stir in some orange flower water to taste. Serve topped with the yogurt o

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Rhubarb and Orange Brose

Ingredients

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