Baked ricotta with rhubarb and berry compote

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How to make Baked ricotta with rhubarb and berry compote

  • Yield : 4
  • Prep Time : 0:35
  • Cook Time : 0:55
  • Total Time : 1:30

Ingredients

  • Melted butter, to grease
  • 700g fresh ricotta
  • 2 eggs
  • 55g (1/4 cup) caster sugar
  • 1/2 teaspoon 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
  • 2 tablespoons caster sugar, extra
  • 260g (2 cups) frozen mixed berries
  • 4 x 2cm-thick slices Banana & Walnut Bread (see related recipe)

Method

  • Step 1 Preheat oven to 180°C. Brush four 250ml (1-cup) capacity dariole moulds with melted butter. Line bases with non-stick baking paper.
  • Step 2 Use an electric beater to beat the ricotta, eggs, sugar and vanilla extract in a large bowl for 2 minutes or until creamy. Spoon the mixture evenly among the prepared moulds and smooth the surface. Place on a baking tray and bake for 30 minutes or until light golden. Set aside for 5 minutes to cool in the moulds before turning out.
  • Step 3 Meanwhile, scrape seeds from the vanilla bean. Combine rhubarb, orange juice, vanilla bean, vanilla seeds and sugar in a large ovenproof dish. Cover with foil and roast for 20 minutes. Sprinkle berries over rhubarb. Roast for 15 minutes. Stir to combine. Cover and roast for 10 minutes or until rhubarb is tender. Set aside to cool.
  • Step 4 Preheat grill on high. Place banana bread slices on a baking tray and cook under grill for 3-5 minutes each side. Divide baked ricotta among serving plates. Top with rhubarb. Serve with toasted bread.

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