Serves 4

80 g rolled oats

1½ tsp caster sugar

300ml cream, lightly whipped

90 g honey

40 ml whisky

Scraped seeds of 1 vanilla bean (or drop of vanilla extract)

Roast rhubarb

500 g rhubarb (about 1 bunch), cut into rough 4cm lengths

180 g caster sugar

30 ml whisky

Method

For roast rhubarb, preheat oven to 200C. Rinse rhubarb in a colander under cold running water, shake off excess water, then tip into a roasting pan large enough to fit rhubarb in a single layer. Scatter with sugar and drizzle with whisky, stir to coat, then roast until tender (15-20 minutes). Set aside to cool slightly.

Meanwhile, combine oats and sugar in an oven tray lined with baking paper, toast until dark golden (4-5 minutes), set aside.

Whisk cream, honey, and whisky and vanilla in a bowl until soft peaks form and refrigerate until required.

Spoon warm rhubarb and some of its juices into serving glasses, top with whisky cream and scatter with toasted oats. Serve with extra oats on the side.