-
1
To make macadamia brittle: Preheat the oven to 350.
-
2
Spread the nuts on a rimmed baking sheet and bake for 5-7 minutes, or until lightly toasted.
-
3
Transfer the nuts to a plate; let cool and coarsely chop.
-
4
Wipe off the baking sheet and oil it lightly.
-
5
In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290, about 7 minutes.
-
6
Stir in the chopped nuts and vanilla extract, and scrape the mixture onto the prepared baking sheet; spread in an even layer.
-
7
Let cool completely, then break into large pieces.
-
8
There will be more than you need for this recipe - but it is a delicious candy!
-
9
(can be stored in an airtight container for up to a week).
-
10
To make rhubarb compote: Place all the ingredients for the rhubarb compote in a saucepan and bring to a boil.
-
11
Lower heat and cook for 15 minutes, or until rhubarb is tender.
-
12
Taste and add more sugar, if you like it sweeter.
-
13
Discard cinnamon stick.
-
14
Serve warm or cold.
-
15
(can be made ahead and gently reheated, if desired warm).
-
16
To make ricotta pots: Preheat oven to 375F With an electric beater, beat all the ingredients for the pots together until smooth.
-
17
Divide between four lightly-buttered 4-ounce heatproof bowls or ramekins and bake for 20 minutes until soft and puffy.
-
18
The ricotta pots will deflate a little once out of the oven.
-
19
To serve: Top each ricotta pot with a spoonful of the rhubarb and its juices; stab in a shard of the madadamia brittle, decoratively, and serve.
