Ricotta and rhubarb pudding

A delicate baked ricotta and mascarpone pudding, in the style of mini cheesecakes with rhubarb. These individual puddings are baked in ramekins and served with rhubarb gently cooked in orange juice. Light, fragrant and utterly delicious.

Serves 4.

Ingredients for the ricotta mixture:

• 250 g ricotta
• 150 g mascarpone
• 1 egg
• seeds from 1 vanilla pod or 1 teaspoon vanilla paste
• 3 tablespoons sugar

All ingredients should be at room temperature. Place everything in a bowl and mix until just combined. Divide the mixture between 4 ramekins and smooth the tops.

Bake at 180°C for about 20–25 minutes, until lightly golden.

Ingredients for rhubarb in orange sauce:

• 250 g rhubarb, cut into 2 cm diagonal pieces
• zest of ½ an orange
• juice of 1 orange
• 1 tablespoon honey

Place all the ingredients in a saucepan. Bring to the boil, then reduce the heat and simmer gently for 3–4 minutes, until the rhubarb is tender but still holds its shape. Remove from the heat and leave to cool slightly.

To serve:

• toasted flaked almonds

Spoon the warm rhubarb and its sauce over the baked puddings and sprinkle with toasted almonds.

Enjoy!