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Ricotta, Manuka Honeycomb, and Hazelnut, with Rhubarb Compote

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

250g ricotta

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.


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