2 Million Dollar Bills

This a truly delicious recipe, for Scottish rhubarb oatmeal crumble, for me this is one of my all time favourite deserts. It is quite simply the perfect finale to any meal; I just wish I could come across it more often when eating out.

If you do not wish to use rhubarb by itself, you can substitute it with other fruits such as apple & blackberry, mango &  stawberry, or apple.  The oatmeal crumble makes a nutty and crisp topping.

Ingredients:

1 lb (450g) rhubarb or other fruit
2 oz. (50 g) sugar, or use 2 tablespoons redcurrant jelly
3-4 tablespoons water
A squeeze of lemon

For the Crumble:

2 oz (50 g) flour
1 oz (25 g) coarse oatmeal
2 oz (50g) brown sugar
2 oz (50 g) butter or margarine

Directions:

First of all cook the fruit with the sugar or jelly, water and lemon juices until soft, but not mushy, then put into a deep pie-dish.

Mix up the crumble ingredients in the order given, seeing that the butter or margarine is soft but not oily.

When well-mixed sprinkle over the fruit and bake at 400 F. (200c) or gas mark 6, high up on the oven for 20 minutes or until the top is crunchy and slightly brown.

Serves 4

Serve with custard or cream and there you have a simple but extremely traditional Scottish desert of rhubarb oatmeal crumble.

I would recommend washing it all down with some Scottish Heather honey lager 10 Fantastic Bottled Lagers to Drink, When the Sun is shining and the World Aint Such a Bad Place!

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One of my all time favourites deserts has to be that classic Scottish desert Cranachan and on a miserable bank holiday Monday like to today, it is guaranteed to cheer you up.

It was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year round and rightly so, and best of all it is very easy to make it.

Ingredients:

1 pint (600ml) double cream
2 tablespoons castor sugar
a few drops vanilla essence or flavouring of your choice
2 rounded tablespoons coarse oatmeal, lightly toasted

Directions:

Whip the cream firmly, then add the sugar and the vanilla (or rum, orange liqueur etc).

Freeze until the edges are crystallized.

Lightly toast the oatmeal, either in a low oven or under a slow grill, so that it is dried but not browned.

Thoroughly mix the browned oatmeal into the cream and then freeze again until solid.

Take the cranachan out of the freezer 30 minutes before serving.

Serves 4

Why not treat yourself today, start off by making some delicious  Cullen Skink soup and then have your cranachan Traditional Scottish Recipe For Cullen Skink

I would also  recommend having a bottle of Heather  honey Lager to drink with along with it, i discovered this great drink a few weeks ago and  cant get enogh of it 10 Fantastic Bottled Lagers to Drink, When the Sun is shining and the World Aint Such a Bad Place!

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