Rhubarb season is short so take advantage – whilst you can – with this indulgent looking – but not too naughty – dessert!
| 400g Rhubarb, washed & trimmed
1 tbsp. Freshly squeezed orange juice 1 tbsp. Organic honey |
1 small Beetroot, peeled & diced
1 tub Ricotta Crushed rose petals |
Pre-heat oven to 200oC.
Add the orange juice to a small saucepan along with the beetroot – I suggest dicing finely so they soften more quickly. Simmer very gently for a few minutes then stir in the honey.
Cut the rhubarb into short lengths (2-3cms) and place into a bowl. Pour over the beetroot mix and stir well.
Invert the tub of ricotta onto the middle of an oven-proof plate. Surround with the rhubarb mixture and bake for 15-20 minutes. Rhubarb should be tender.
Scatter with the rose petals and serve with cashew cookies below.
Cashew Cookies
| 200g finely ground cashews
½ tsp. sea salt 3 tbsp. tahini 3 tbsp. cashew nut butter |
4 tbsps. Organic honey
1 tsp. vanilla paste 2 tsps. almond extract Cashew halves to decorate! |
Pre-heat oven to 180oC.
Place everything except the cashew halves into your food mixer and blend until you have a smooth dough. Using a 15ml measuring spoon. scoop out some dough, flaten across the top of the spoon and then turn into your hands to create a cookie-shape disc. They don’t really “rise” so the thickness you create will be your end result. Continue the process until you’ve used up the dough – typically 16-18 cookies. Press a cashew half into the top of each cookie.
Bake for just 10-15 minutes – check after 10 minutes! Leave to cool a little before serving.
