Rhubarb & ricotta toasts

Makes 6–8

450g forced rhubarb, leaves and woody bases removed, stems cut into 4–5cm batons 50g golden caster sugar

for each serving

1 slice of sourdough bread 60g ricotta 2 sprigs of thyme, leaves picked Extra virgin olive oil

1 Put the chopped rhubarb in a saucepan so they sit no more than two batons deep. Add the sugar and 3 tbsp water, tumble the rhubarb around, then place the pan over a low-medium heat until the liquid is somewhere between a simmer and a boil.

2 Reduce the heat to very low and place a lid on top. Cook for 5–10 mins, stirring occasionally so batons cook evenly, and to ensure the pan is never at much more than a simmer.

3 When half the rhubarb has become soft, stringy and juicy, remove pan from the heat and lid from the pan and leave to cool, during which time the harder batons will soften in the residual heat.

4 Toast the bread until golden and fairly crisp. Spread it with plenty of ricotta (a generous wave of cheese should do it). Season with a couple of pinches of sea salt, a few grinds of black pepper and some thyme leaves. Add a swirl of extra virgin olive oil, before finishing with a couple of spoonfuls of rhubarb, avoiding too much syrup (which you could add to a G&T later on). Recipe from The Borough Market Cookbook by Ed Smith (Hodder & Stoughton). Photography: Issy Croker