Rhubarb and Orange Brose

Preparation info
  • 2

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day

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