Almond Ricotta Pudding With Rhubarb and Blueberry Compote

1. 1

   Custard:.

2. 2

   Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.

3. 3

   Remove from the heat and mix through the frozen berries.

4. 4

   Allow to cool in the fridge.

5. 5

   Puddings:.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Whip the eggs, ricotta, almonds, vanilla essence and sugar.

8. 8

   Ensure it is well combined and then spoon into ramekins.

9. 9

   Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.

10. 10

    To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.

11. 11

    Spoon compote over puddings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.