Name: Thick ricotta pancake with roast rhubarb
Yield: 4
Ingredients: 150 gm firm ricotta; 100 ml milk; 40 gm melted butter, plus extra for pan; 1 egg and 1 egg yolk; 80 gm self-raising flour; 20 gm icing sugar, sieved, plus extra to dust; Finely grated rind of 1 orange (reserve juice for roast rhubarb); To serve: vanilla or cinnamon ice-cream; Roast rhubarb; 400 gm rhubarb (about 1 bunch), cut into 5cm lengths; 120 gm caster sugar; Juice of 1 orange and ½ lemon; 2 cinnamon quills; 1 vanilla bean, split and seeds scraped

Ingredients

150 gm firm ricotta

100 ml milk

40 gm melted butter, plus extra for pan

1 egg and 1 egg yolk

80 gm self-raising flour

20 gm icing sugar, sieved, plus extra to dust

Finely grated rind of 1 orange (reserve juice for roast rhubarb)

To serve: vanilla or cinnamon ice-cream

Roast rhubarb

400 gm rhubarb (about 1 bunch), cut into 5cm lengths

120 gm caster sugar

Juice of 1 orange and ½ lemon

2 cinnamon quills

1 vanilla bean, split and seeds scraped

Method

Main

1.For roast rhubarb, preheat oven to 220C. Combine ingredients in a bowl, stirring well to coat, then spread in a roasting pan lined with baking paper and bake until tender (15-20 minutes). Set aside.

2.Meanwhile, whisk ricotta, milk, butter and eggs in a bowl to combine, then whisk in remaining ingredients and a pinch of salt. Brush a 22cm-diameter frying pan generously with melted butter and heat over medium-high heat, pour in ricotta mixture, smooth top and cook until base is golden and bubbles appear on the surface (4-5 minutes). Transfer to oven and bake until top sets (2-3 minutes), turn and finish cooking on stovetop until puffed and cooked through (4-5 minutes). Serve hot, topped with roast rhubarb and ice-cream, dusted with icing sugar.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd