Rhubarb-berry crumbles with ricotta cream

The perfect combination of tart and sweet, these little rhubarb-berry crumbles are a delightful idea for a winter dessert. Serve with our silky ricotta cream and a sprinkle of orange zest for a real treat.
Rhubarb-berry crumbles with ricotta cream


Ricotta cream


1.Preheat oven to 180°C.
2.Combine rhubarb, juice and honey in a small saucepan; stand for 10 minutes.
3.Bring rhubarb mixture to a simmer; cook, covered, for 2 minutes, or until just starting to soften. Stir in berries. Spoon mixture into 4 x ¾-cup ovenproof dishes. Place the dishes on an oven tray.
4.Combine oats, quinoa and sugar in a small bowl. Rub in almond butter until mixture resembles coarse crumbs. Sprinkle mixture evenly on fruit.
5.Bake crumbles for 20 minutes or until topping is crisp and golden.
6.Meanwhile, make Ricotta Cream (see below).
7.Serve the crumbles warm with ricotta cream.

Ricotta cream

8.Blend/process ingredients until smooth.

Almond butter is available at health food stores and most supermarkets. Or you could make your own by blending or processing whole roasted almonds to a fine paste, then adding salt and maple syrup to taste.


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