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Your support makes all the difference.8 thin or 4 halved thick stalks rhubarb
2tbs caster sugar
1 sheet ready-prepared puff pastry
1 cup ricotta cheese
2tbsp icing (confectioner's) sugar
1tsp vanilla extract
8 thin or 4 halved thick stalks rhubarb
2tbs caster sugar
1 sheet ready-prepared puff pastry
1 cup ricotta cheese
2tbsp icing (confectioner's) sugar
1tsp vanilla extract
Preheat the oven to 200C (390F). Place the rhubarb on a baking tray lined with baking paper. Sprinkle with the sugar. Bake for 20 minutes or until soft, then allow to cool. Trim the edges of the pastry and place on a baking tray lined with baking paper. Place the ricotta, icing sugar and vanilla in a bowl and mix to combine. Spread the mixture over the pastry, leaving a 1cm (1/2in) border. Top with the cooked rhubarb and fold over the border edges to form a crust. Place in the oven and bake for 12-15 minutes or until the filling is set and the pastry is golden. Serve warm or cold.
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