Baked ricotta with rhubarb compote

Name: Baked ricotta with rhubarb compote
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2
Ingredients: 200 g rhubarb, cut into 2-3cm pieces; 1 clove/s garlic, peeled, bashed and halved; 1½ tbsp clear honey, plus extra for drizzling; 1 tbsp extra virgin olive oil; 5 sprig/s thyme, leaves picked from 2; 250 g ricotta; 1 large Waitrose British Blacktail Eggs; 50 g Parmigiano Reggiano, finely grated; Toast or rye crackers, to serve

Warm and soufflé-like, baked ricotta is a classy savoury treat, ideal for spreading on toast or crackers. But each bite must be punctuated with something distinctive. Enter this compote: sharp but not tart, floral and just sweet enough.

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Serves2 as a starter
CourseStarter
Prepare10 mins
Cook30 mins
Total time40 mins

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200g rhubarb, cut into 2-3cm pieces
1 clove/s garlic, peeled, bashed and halved
1½ tbsp clear honey, plus extra for drizzling
1 tbsp extra virgin olive oil
5 sprig/s thyme, leaves picked from 2
250g ricotta
1 large Waitrose British Blacktail Eggs
50g Parmigiano Reggiano, finely grated
Toast or rye crackers, to serve

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.
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.

Typical values per serving with toast when made using specific products in recipe