Name: Baked ricotta with poached rhubarb
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10
Ingredients: cooking oil spray; 1 kilogram low-fat ricotta; 1 1/2 cup (330g) caster sugar; 2 eggs; 1 lemon, grated rind; 1 tablespoon lemon juice; 1 bunch rhubarb, trimmed, cut into 3cm lengths; 1/2 cup water

Baked ricotta with poached rhubarb

Serves 10

Prep

15M

Cook

40M

Total

55M

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Ingredients

cooking oil spray

1 kilogram low-fat ricotta

1 1/2 cup (330g) caster sugar

2 eggs

1 lemon, grated rind

1 tablespoon lemon juice

1 bunch rhubarb, trimmed, cut into 3cm lengths

1/2 cup water

Method

1.Preheat oven to moderately slow, 170°C (150°C fan-forced). Lightly grease a 20cm springform pan with cooking oil spray.

2.Using an electric mixer, beat ricotta, 1/2 cup sugar, eggs, lemon rind and juice in a bowl until smooth.

3.Spoon into prepared pan; bake 40 minutes, until pale golden. Cool; chill 2 hours.

4.Meanwhile, combine rhubarb, remaining sugar and water in a saucepan on low heat. Simmer gently 10 minutes, or until tender but rhubarb still holds its shape. Cool.

5.Cut baked ricotta into wedges and serve with poached rhubarb.

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Ingredients

Method

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