It’s Rhubarb Season and I’m loving it! I thought I’d do something a little different with the rhubarb in this recipe instead of a baked good! This rhubarb toast is a perfect recipe to treat yourself to a fancy brunch. It takes no time at all and is so so yummy! The Rhubarb is roasted in honey and sprigs of thyme which is then topped onto toasted sourdough with lashings of whipped ricotta, drizzled with more honey and toasted pistachios. A perfect weekend treat! If you haven’t tried it yet, you must whip ricotta! It makes it so much more creamy and fluffy and it works so well with the tanginess of the rhubarb. You can also use whipped ricotta in savoury dishes like pasta or in salads, it’s such a versatile way to use ricotta. To roast the rhubarb, I simply placed the rhubarb onto a baking tray with spoonfuls of honey and sprigs of thyme, then roast for 15-20 minutes. The thyme flavour will be infused into the honey and rhubarb giving it a lovely subtle thyme flavour which complements the rhubarb really well. So I recommend giving this recipe a go!

So what’s my shopping list?

  • SOURDOUGH A fresh loaf from the bakery or in the bakery section of a supermarket will give you the best loaves for this!!
  • RHUBARB At the moment, you will find forced rhubarb in the supermarkets, try to get the most ripe and pink stalks as much as you can.
  • HONEY I recommend trying out THE LONDON HONEY COMPANY for their delicious products
  • PISTACHIOS Make sure to get the unsalted variety and if you can, the ones that are already de-shelled. It will save time!
Serves 2
1 small loaf sourdough
200g Ricotta
Pinch of salt
1-2 stalks of Rhubarb
3 tbsp. Honey (plus more for extra drizzling!)
50g Pistachios, shelled
3 springs lemon thyme
  1. Preheat the oven to 180 degrees celsius. Chop the rhubarb into 5cm long pieces. Place onto a baking tray lined with baking paper and add the 3 sprigs for thyme and the 3 tbsp. honey. Roast in the oven for 15 to 20 minutes until the rhubarb is soft but not too mushy.
  2. In a small bowl using a whisk, whip the ricotta until light and creamy. Add a pinch of salt and set aside.
  3. Slice the sourdough loaf into thick slices and toast. Spread the ricotta onto the toast and top with the rhubarb. Drizzle with more honey and pistachios. Sprinkle a few more lemon thyme leaves and enjoy!

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Hey there! My name is Emily Brook and I am a Pastry Chef, Recipe developer and Food Stylist. I love all things sweet and seasonal! I hope to inspire you with these recipes to create delicious bakes and sweet treats which use and celebrate seasonal food. Along with the recipes I will give you some tips and tricks along the way! Happy Baking!

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