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1. Preheat the oven to 400°. Spread the oatmeal evenly over the bottom of a 9- or 10-inch layer-cake pan, and toast in the middle of the oven, shaking the pan occasionally, for about 15 minutes, or until the flakes are a rich golden brown.
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2. Watch carefully for any sign of burning and regulate the heat accordingly. Set aside to cool.
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3. In a large chilled bowl, whip the cream with a whisk or a rotary or electric beater until it begins to thicken. Add the confectioners' sugar and beat until the cream is firm enough to form unwavering peaks on the beater when it is lifted out of the bowl.
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4. Lightly stir in the rum, a tablespoon or so at a time. Then, with a rubber spatula, gently but thoroughly fold in the toasted oatmeal, using an over-under cutting motion rather than a stirring motion.
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5. Pile the cream into chilled individual serving bowls or into parfait glasses and serve it at once.
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NOTE:
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In Scotland, crowdie cream was traditionally served as a dessert on Shrove Tuesday. A ring was sometimes hidden in the cream as a charm predicting marriage for the finder.
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