Ricotta honeycomb and hazelnut with rhubarb compote - Gustare Raw Honey - Premium Unprocessed Eucalypt Honey
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  • Ricotta, honeycomb and hazelnut with rhubarb compote

    By Gustare Raw Honey 20 July 2016
  • Picture

    Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you've sucked all the honey from it, if you prefer.


    Serves 4


    100g skin-on hazelnuts


    250g ricotta


    200g honeycomb


    For the compote


    500g rhubarb, cut into 5cm pieces

     

    50g caster sugar

     

    1. 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.
    2. 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.
    3. 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.
    4. Divide the ricotta between shallow serving bowls. Add a spoonful of rhubarb compote to each. Break or cut your honeycomb into 4 roughly equal pieces and place on the ricotta and rhubarb, trickling over any honey that has escaped. Scatter over the hazelnuts and serve.

  • UK:
    Gustare Honey Ltd, Sigma House, Oak View Close, Torquay, Devon, UK TQ2 7FF.

    Australia:
    Gustare Honey, Kempsey, NSW, Australia, 2440

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