Ricotta, Manuka Honeycomb, and Hazelnut, with Rhubarb Compote
The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but if you prefer you can discreetly discard it once you've sucked all the manuka honey from it!
100g skin-on hazelnuts
200g manuka honeycomb
For the compote:
500g rhubarb, cut into 5cm pieces
50g caster sugar
Preheat the oven to 160C/325F/gas mark 3.
While it's still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with the sugar.
Cover with foil and bake for 30-40 minutes, until tender.
Leave to cool completely.
Turn the oven up to 180C/350F/gas mark 4.
Spread the hazelnuts on a baking sheet and toast them in the oven for around 5 minutes, until they are lightly golden and the skins are starting to split.
Tip the nuts on to a clean tea towel.
Fold the towel over them and rub vigorously.
This will remove most of the skins, but don't worry if a few stubborn bits remain.
Divide the ricotta between shallow serving bowls.
Add a spoonful of rhubarb compote to each.
Break or cut your manuka honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any manuka honey that has escaped.
Scatter over the hazelnuts and serve.