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This is a traditional Irish dessert.



  1. Heat the oven to 400 degrees F.
  2. Spread the oatmeal on a cookie sheet and bake until golden brown, stirring frequently.
  3. In a medium saucepan, add the rhubarb and half of the raspberries with 2 tablespoons honey. Cook over medium heat until the rhubarb is tender. Cool.
  4. In a large bowl whip the cream until stiff.
  5. Fold in the remaining honey and whiskey.
  6. Layer in a trifle bowl or individual glasses some of the cream mixture, some toasted oatmeal, the rhubarb mixture, and some fresh raspberries. Then repeat.
  7. Garnish with fresh raspberries and mint leaves if desired.
  8. Serve at room temperature or chilled.

Makes 6 servings.


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