Rhubarb is out at our Farmer's Market now and this recipe is a perfect way to use it!
Do you love rhubarb as I do? What are some of the things you make with it?
Ingredients:
1 1/2 cups oatmeal
1 cup chopped rhubarb
2 cups raspberries
3 tablespoons honey
2 cups whipping cream (heavy cream)
4 tablespoons whiskey
Preheat the oven to 400 degrees. Spread the oatmeal out on a cookie sheet and bake until golden brown, approx 15 minutes, stirring frequently.
In a medium saucepan, add the rhubarb and half of the raspberries with 2 tablespoons honey. Cook gently over a medium heat until the rhubarb is tender but not mushy. Cool. In a large bowl whip the cream until stiff. Fold in the remaining honey and whiskey. Layer in a trifle bowl or individual glasses some of the cream mixture, some toasted oatmeal, the rhubarb mixture, and some fresh raspberries. Then repeat. Garnish with fresh raspberries and mint leaves if desired. Serve at room temperature or chilled.
Serves approx. 6
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