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Baked ricotta with rhubarb and berry compote
Baked ricotta with rhubarb and berry compote
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Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Indulge in creamy baked ricotta topped with a flavorful fruit compote for a deliciously sweet breakfast treat.
Ingredients:
  • Melted butter, to grease
  • 700g fresh ricotta
  • 55g (1/4 cup) caster sugar
  • 2.20 gm vanilla extract
  • 1 small bunch rhubarb, washed, ends trimmed, cut into 8cm lengths
  • 60ml (1/4 cup) fresh orange juice
  • 1 vanilla bean, split lengthways
  • 40.00 gm caster sugar, extra
  • 260g (2 cups) frozen mixed berries
  • 4 x 2cm-thick slices Banana & Walnut Bread (see related recipe)
Instructions:
  • Preheat your oven to 180°C. Brush four 250ml (1-cup) dariole moulds with melted butter and line their bases with non-stick baking paper.
  • In a large bowl, use an electric beater to whip ricotta, eggs, sugar, and vanilla extract for 2 minutes until creamy. Divide the mixture among the moulds, smooth the surface, then bake on a tray for 30 minutes until lightly golden. Let cool in the moulds for 5 minutes before serving.
  • Scrape vanilla bean seeds and mix with rhubarb, orange juice, vanilla pod, and sugar in an ovenproof dish. Cover with foil and roast for 20 minutes. Add berries and roast for 15 minutes. Stir, cover, and roast for additional 10 minutes until rhubarb is tender. Let cool before serving.
  • Preheat the grill to high. Arrange banana bread slices on a baking tray and grill for 3-5 minutes on each side. Serve baked ricotta on plates, top with rhubarb, and enjoy with toasted bread.

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