Rhubarb and Honey Cranachan

Rhubarb and Honey Cranachan


Oaty Layer

Rhubarb Layer

  • 6 medium stalks fresh Rhubarb
  • 3 ozs Sugar
  • 1 teaspoon ground Coriander spice (optional)

Creamy Layer

  • 150 mls Connacht Gold Cream (whipped)
  • 5 ozs Greek Yoghurt or Crème Fraiche
  • 2 Tablespoons Honey
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Whiskey (optional)


  1. Melt the Connacht Gold Butter and honey in a small heavy non-stick pan.
  2. Add the oats and cook, stirring all the time until it begins to brown – remove from heat and allow to cool. (Watch carefully, as this only takes a few minutes and it will burn if you leave it!)
  3. Cook the rhubarb, sugar and coriander in the microwave for about 5 minutes on high, checking regularly. Adjust sweetness to taste and allow to cool.
  4. Stir the cream, yoghurt, honey, brown sugar and whiskey gently together.
  5. Alternately swirl the above layers into 4-6 pretty glasses, ending with the toasted oats. Can be kept chilled in the fridge until required or the ingredients can be left overnight and assembled an hour or two beforehand.

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Connacht Gold has a strong social history in the West of Ireland.

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