Honeycomb, Ricotta & Rhubarb Recipe
Updated: Nov 17, 2021
Needing inspiration & more ways to enjoy our Honeycomb? Try out this delicious recipe with our decadent & sweet Honeycomb paired with the tart rhubarb & creamy ricotta is a dreamy combination sure to make you wanting more.
Looking for a beautiful Sunday breakfast? A natural sweet treat for dessert?
Find the recipe below to try it for yourself!
Poached Rhubarb, Ricotta & Honeycomb
530/g rhubarb, washed and cut into 4 cm lengths 350/g Raw Beyond Honey 90 ml water ½ teaspoon grenadine (optional) 200/g hazelnuts 500/g ricotta cheese 400/g Beyond Honeycomb
Preheat oven to 180 C.
Place rhubarb in a single layer in a deep-sided baking dish.
Heat Raw Honey and water in a medium saucepan over low heat until Honey & water dissolves. Increase heat and bring to the boil without stirring. Pour syrup over the rhubarb and add grenadine, if using.
Cover the baking dish tightly with foil and bake for 20 minutes until rhubarb is tender but still holds together. Set aside to cool. Use a spatula to transfer rhubarb to a plate. Cover with plastic wrap until ready to serve.
Pour off syrup into a saucepan and reduce for 3-4 minutes until thickened to desired consistency.
Spread hazelnuts on a baking tray and toast in the oven for 5–8 minutes until golden and aromatic. While still warm, tip nuts into a clean tea towel and rub together to remove the skins. Chop coarsely.
To serve, divide ricotta among 8 shallow serving bowls. Add a few pieces of rhubarb and drizzle with a little reduced syrup. Portion the honeycomb into 8 and place on the ricotta and rhubarb. Scatter with the hazelnuts.
Note: Buy fresh ricotta from a cheese shop or the deli counter at a supermarket.