Rhubarb and Custard Oatcakes

Delicious Stockan's Thick Oatcakes served with stewed rhubarb and fresh custard, topped with crumbled Mrs Tilly's Fudge

Ingredients - Will make 6 oatcakes and approx 4 pudding jars

  • 750g rhubarb , trimmed and chopped
  • 1 large orange, juice and zest
  • 100g caster sugar
  • 2 pieces stem ginger, finely chopped
  • 1 large tub of fresh custard
  • 1 packet Stockan's Thick Oatcakes
  • 1 x bar of Mrs Tilly's Fudge

Method

  • Place the chopped rhubarb in a medium-sized saucepan with the orange juice and zest, 100g caster 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) topped with a large dollop of custard and the crumbled fudge. For the pudding jars, crumble our Thick Oatcakes as desired and layer the toppings...enjoy!

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