Rhubarb Whisky Sour Grunt


Diana Andrade


Makes: 8 servings


Rhubarb Whisky Sour Compote                                                                            

500 g (1 lb)                         Rhubarb

400 g (14 oz)                      Sugar

45 mL (3 Tbsp)                   Lemonade

45 mL (3 Tbsp)                   Whisky

480 mL (16 fl oz)                Water, Ice Cold

Chocolate Grunt                                                                          

300 g (10.5 oz) All Purpose Flour

5 mL (t tsp)  Salt

75 mL (1/4 cup + 1 Tbsp) Butter, unsalted, cold, grated

75 mL (1/4 cup + 1 Tbsp) Nestle Kit Kat spread

250 mL (1 cup) Milk

100 g  Hemp hearts, ground until fine

Chocolate Sauce

130 g (4.5 oz) Nestle Kit Kat spread

200 g (7 oz) Sugar

5 mL (1 tsp) Salt

125 mL (1/2 cup)  Whisky


150 g (5.2 oz)  Blueberries

150 g (5.2 oz) Strawberries, trimmed, sliced


  1. Combine all ingredients for compote and cook down until thick. Leave on simmer.
  2. Combine cold butter and flour and crumble with fingertips, until pea size texture is achieved. Whip together milk, ground hemp hearts, salt, and kit kat spread and mix into flour mixture until dough is formed. Drop balls of dough into simmering compote and cook through.
  3. In a pot combine all ingredients for chocolate sauce and whisk until smooth.
  4. To serve, ladle biscuits with compote into a bowl and drizzle with chocolate sauce.