1 lbs (500 g), rhubarb stalks, cut into 1 inch pieces
¼ cup (60 mL) honey
1 cup (250 mL) rolled oats
1 cup (250 mL) whipping cream
1 – 2 tblsp. (15 – 30 mL) Scotch whisky, depending upon taste
Place the rhubarb and honey in a medium sized saucepan over med-high heat. Bring to a simmer stirring. The rhubarb will start to soften and break down, Lower heat and cook for about 15 min, until the rhubarb is soft. Cool.
Spread the oats out on a griddle or large frypan. Over med. heat, stir and gently toast them until they begin to turn a bit brown and are fragrant. Watch closely, avoid burning. Cool. With an electric mixer, beat the cream until soft peaks form. Add the Scotch and gently stir. May be made ahead, refrigerate.
For serving: layer the rhubarb, oats and cream in individual parfait dishes. Sprinkle additional oats on top.