Roasted rhubarb with ricotta & stem ginger
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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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