Rhubarb and Orange Brose

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; ¼ pt (150 ml) double cream (¾ c); Orange flower water to taste; Juice and zest of 1 orange; 1 teaspoon vanilla essence; 4 rounded tablespoons medium oatmeal, toasted; 8 oz (250 g) rhubarb, sliced; 2–3 tablespoons brown sugar

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

Europe
United Kingdom
Dessert
Scotland
Gluten-free
Vegetarian

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