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Photo of Roasted rhubarb with ricotta & stem ginger by WW

Roasted rhubarb with ricotta & stem ginger

6
Points® value
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
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…

Ingredients

Rhubarb

500 g

Artificial sweetener

2¼ tablespoon(s)

Ricotta Cheese

150 g

Stem ginger in syrup

75 g, drained, plus 2 tsp of syrup

Instructions

  1. 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.
  2. 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.

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