Baked ricotta with rhubarb compote

Step by Step

Step 1

Preheat the oven to 220ºC, gas mark 7. In a large baking dish (about 23x23cm), combine the rhubarb, garlic, honey, olive oil, 1 tbsp water and 3 whole sprigs thyme. Roast for 20 minutes, until soft and bubbling, then set aside to cool. Once cool, drizzle over a little extra honey and sprinkle with a few flakes of salt.

Step 2

Meanwhile, put the ricotta in a bowl, then add the egg, picked thyme leaves, a generous grinding of black pepper and 20g grated Parmigiano Reggiano. Use a fork to mash, then beat to combine. Transfer to a small baking dish, about 15x10x4cm, and top with the remaining 30g grated Parmigiano Reggiano. Bake the mixture for 22-25 minutes, until domed and bronzed. Drizzle with a little extra honey, then serve with toast or rye crackers, plus dollops of the rhubarb compote on top.