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All Recipes, Micro Leaf Recipes

Poached Rhubarb and Ricotta Toast by Lottie Brook

If this doesn’t get your mouth watering, we don’t know what will! The incredible Lottie Brook has created this amazing recipe, featuring our brand-new Shoot Mix and Herby Mix! Find the recipe card here.

Poached Rhubarb with Blood Orange and Rosemary and Creamy Ricotta Toast

INGREDIENTS

  • 100g ricotta 2 or 4 pieces toasted sourdough
  • 200g rhubarb
  • 50g brown sugar
  • 100ml water
  • 3 sprigs fresh rosemary or thyme, or 2 bay leaves
  • 2 broad strips of blood orange zest
  • Pinch of black pepper
  • Westlands Shoot Mix
  • Westlands Herby Mix

METHOD

  1. Preheat the oven to 170C/ 160C fan*/gas mark 3.
  2. Trim the bases and tops of the rhubarb stalks. Cut at an angle into 4cm lengths and put into a large ovenproof dish and spread out evenly.
  3. Put the sugar, liquid, juice of the blood orange, rosemary and strips of zest into a saucepan and bring to the boil, stirring to help the sugar dissolve.
  4. Simmer for 2 minutes, then pour over the rhubarb and cover the dish tightly with foil. Bake for 10 or 15 minutes. The rhubarb should be tender but not collapsing.
  5. Remove from the oven, let cool or use immediately.
  6. Toast your sourdough then drizzle in very good live oil. Crumble the ricotta over the toasts and sprinkle a little flakey sea salt and a crack of black pepper.
  7. Spoon your rhubarb onto your toasted sourdough and ricotta. Finish with a drizzle of olive oil, poaching liquid and cracked black pepper. Arrange your Shoot Mix and Herby Mix as you please.

Westlands Herby Mix