Almond Ricotta Pudding With Rhubarb And Blueberry Compote Recipes

RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
• Cool compote in the refrigerator until thickened, about 30 minutes.

ALMOND RICOTTA PUDDING WITH RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Custard:.
• Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
• Remove from the heat and mix through the frozen berries.
• Allow to cool in the fridge.
• Puddings:.
• Preheat oven to 350 degrees.
• Whip the eggs, ricotta, almonds, vanilla essence and sugar. Ensure it is well combined and then spoon into ramekins.
• Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
• To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
• Spoon compote over puddings and serve.

BLUEBERRY OR BLACKBERRY COMPOTE WITH YOGURT OR RICOTTA

Steps:

• Combine all ingredients except cornstarch dissolved in water and ricotta or yogurt in a saucepan. Add 1 tablespoon water and bring to a simmer over medium heat. Simmer until blueberries release their juices and blackberries begin to break apart, about 10 minutes. Stir occasionally from time to time.
• Stir in dissolved cornstarch and stir until mixture thickens. Remove from heat and allow to cool, or serve warm, spooned over yogurt or ricotta. Alternative method: I use this method with blackberries, since as they break down more: Toss the berries in a bowl with 2 tablespoons organic sugar. Cover and refrigerate overnight. The next day, add 1 more tablespoon sugar, honey or agave nectar if desired and proceed with step 1 of the recipe.