Roasted rhubarb with ricotta & stem ginger
SmartPoints® value per serving
Rhubarb and custard is as classic a foodie combination as you can get, but there’s so much more you can do with those gorgeous pink stalks…
Stem Ginger in Syrup
75 g, drained, plus 2 tsp of syrup
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Trim and slice the rhubarb into chunks, and toss in a bowl with 1 ½ tbsp sweetener. Transfer to a small roasting tin and roast for 15 minutes until tender. Remove from the oven and set aside to cool.
- Meanwhile, mix the ricotta with finely diced stem ginger, plus stem ginger syrup and 2 tsp sweetener. Serve the rhubarb and roasting juices topped with the ginger ricotta mixture.