Rhubarb & Skyr Oatcakes

Celebrate rhubarb season with stewed rhubarb, creamy skyr and Stockan’s Orkney Oatcakes. A simple, seasonal recipe with texture and flavour.

Rhubarb & Skyr Oatcakes

Spring signals the arrival of one of the season’s most distinctive flavours – fresh, vibrant rhubarb.

Its natural sharpness pairs beautifully with thick, creamy skyr, creating a balanced combination of sweet and tangy. Served on Stockan’s Orkney Oatcakes, this simple dish brings together texture, freshness and wholegrain oats in a way that feels both modern and comforting.

Perfect for a light dessert, an afternoon treat, or layered into pudding jars for easy entertaining.

Why It Works

The milled wholegrain oats in Stockan’s Orkney Oatcakes add structure and a satisfying contrast to soft stewed rhubarb and smooth skyr.

The result is a dish that feels fresh and seasonal, while still rooted in simple, quality ingredients.

Ingredients (serves 4-6)

  • 750g rhubarb, trimmed and chopped
  • 1 large orange, juice & zest
  • 100g caster sugar (or a generous squeeze of honey)
  • 2 pieces of stem ginger, finely chopped
  • 1 x tub of skyr (natural yoghurt works equally as well)
  • 1 x packet of Stockan's Orkney Oatcakes
  • 1 x bar of fudge (or chocolate)

Method

  • Place the chopped rhubarb in a medium-sized saucepan with the orange juice, zest, 100g sugar, 2 tablespoons of water and the ginger.
  • Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked but still holds its shape.
  • Serve the rhubarb (warm or cold) with a large spoonful of skyr onto an oatcake.
  • Add some crumbled fudge (or grated chocolate) on top if desired.
  • For the pudding jars, crumble the oatcakes to create a layer.

TOP TIP - Great to Make Ahead. The stewed rhubarb will keep in the fridge for up to three days, making this an easy prepare-ahead option for gatherings or weekend treats

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Customer Feedback

  • Honestly there is no better oatcake - good crumbly texture, not too floury well-seasoned and always a great taste.
    Bruce
  • I grew up eating Stockans oatcakes in Stromness, they are truly the best.
  • Great texture and very flavoursome. The best oatcakes I’ve ever tasted. Lovely with honey or cheese
    A satisfied Tesco customer
  • Mini Oatcakes – the perfect canapé base. Absolutely delicious like it’s big brother, the triangular thick oatcake. Perfect for cheese, pâté or smoked salmon
    Ellie
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