Roast papaya, rhubarb and strawberries with sweet ricotta
Recipe collaboration with Nourishing Nosh
Serves 4
Ingredients:
Fruit
½ large Ruby Rise Papaya, peeled, deseeded
1 punnet strawberries, washed
3 thin stalks red rhubarb, washed
2 teaspoons Leatherwood honey
1½ tablespoons lemon juice
Sweet ricotta
250g fresh ricotta
125g thick Greek yoghurt
Zest of ½ lemon
1 teaspoon Leatherwood honey
Method:
1. Preheat the oven to 200C.
2. Cut some slices of Papaya and arrange on a baking tray.
3. Cut some small stars and circles with cookie cutters and set aside for now.
4. Cut the strawberries in half through the centre so you have 2 round faces. Do not cut off the green stalks. Set aside for now. Arrange the strawberries around the papaya.
5. Slice the rhubarb into 1cm cubes.
6. Now arrange the fruits on the tray. But them up close together as they will shrink when they cook.
7. Melt the honey slightly (pop in the heating oven in a ramekin).
8. Stir in the lemon juice and brush the fruit all over with a pastry brush.
9. Roast for 10 minutes then remove from the oven.
10. Brush again with the juices in the tray.
11. Roast for another 10 minutes — While the fruit is roasting:
12. Combine the ricotta ingredients in a bowl and mix until smooth or if you would prefer it super smooth, whisk the ingredients in a mixmaster.
