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
- Preheat the oven to 170C/ 160C fan*/gas mark 3.
- 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.
- 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.
- 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.
- Remove from the oven, let cool or use immediately.
- 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.
- 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.