Almond Ricotta Pudding With Rhubarb and Blueberry Compote



  1. 1 bunch rhubarb
  2. 14 cup water or 14 cup juice
  3. brown sugar
  4. 1 cup frozen blueberries
  5. 1 cup low-fat ricotta cheese
  6. 12 cup ground almonds
  7. 1 teaspoon vanilla essence
  8. 2 eggs
  9. 14 cup brown sugar


  1. Custard:.
  2. Chop the rhubarb stalks into 6cm lengths and stew on a low heat with sweetener and water or juice until they completely fall apart.
  3. Remove from the heat and mix through the frozen berries.
  4. Allow to cool in the fridge.
  5. Puddings:.
  6. Preheat oven to 350 degrees.
  7. Whip the eggs, ricotta, almonds, vanilla essence and sugar.
  8. Ensure it is well combined and then spoon into ramekins.
  9. Bake until just golden on the top - about 10-15 minutes depending on the size of your ramekins.
  10. To remove from ramekins, carefully slide a blunt knife or spatula around the edge and coax them out.
  11. Spoon compote over puddings and serve.