for 2 person

Compote

200 g	rhubarb, cut diagonally into approx. 2 cm pieces
1 tbsp	sugar
1 tbsp	water

Ricotta

125 g	ricotta
½ tbsp	lemon juice
½ tbsp	olive oil

To serve

200 g	bread , cut into 4 slices, toasted
50 g	dates, pitted, cut into thin strips

How it's done

Compote

Mix the rhubarb, sugar and water in a pan, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins. until just soft, set aside.

Ricotta

Using the whisk on a mixer, mix the ricotta, lemon juice and oil in a bowl until the mixture is creamy.

To serve

Spread the ricotta over the bread, arrange the rhubarb and dates on top.

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