RHUBARB-BERRY CRUMBLES WITH RICOTTA CREAM

PREP + COOK TIME 40 MINUTES SERVES 4

250g rhubarb, trimmed,

cut into 4cm lengths 2 tablespoons freshly squeezed

orange juice

1 tablespoon honey

250g mixed frozen berries

(halve strawberries, if large) 2 tablespoons traditional rolled oats 2 tablespoons quinoa flakes 2 tablespoons brown sugar

¼ cup (70g) almond spread

(see tips on page 94)

RICOTTA CREAM

½ cup (120g) fresh ricotta 2 tablespoons milk

2 teaspoons honey

1 teaspoon finely grated orange rind

1 Preheat oven to 180°C/160°C fan.

2 Combine rhubarb, juice and honey in a small saucepan; stand for 10 minutes. 3 Bring rhubarb mixture to a simmer; cook, covered, for 2 minutes, or until just starting to soften. Stir in berries. Spoon mixture into 4 x ¾-cup (180ml) ovenproof dishes. Place the dishes on an oven tray.

4 Combine oats, quinoa and sugar in a small bowl. Rub in almond spread until mixture resembles coarse crumbs. Sprinkle mixture evenly on fruit.

5 Bake crumbles for 20 minutes or until topping is crisp and golden.

6 Meanwhile, make ricotta cream.

7 Serve the crumbles warm with ricotta cream.

RICOTTA CREAM

Blend or process ingredients until smooth.