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Rhubarb & Ricotta Pastries


(Makes 20)
Bunch of rhubarb, washed and peeled
500g caster sugar
60g unsalted butter
3 eggs
15ml water
300g ricotta
100g plain flour
Mama Tina’s Sweet Pastry (refer recipe: Strawberry Tart, from week 5). Approx. 1/3 of the sweet crust pastry.


Place the butter into a cold frying pan with 400g of caster sugar and melt down on a medium heat. Chop the rhubarb into 1-2cm pieces and add to the melting sugar. Add the water and simmer until the rhubarb syrup is thick. (Approximately 15 minutes.) Stir occasionally to ensure it does not burn. (Any of this unused rhubarb can be refrigerated and enjoyed as a tasty rhubarb jam).
In a large mixing bowl, combine the eggs, ricotta, 100g caster sugar and flour. Mix thoroughly.
Line a muffin tray with large foil patty pans. Place the rolled out pastry into the bottoms of the patty cases. Spoon on a tsp of the rhubarb mixture, followed by the ricotta mixture on top.
Bake in a preheated oven at 195°C for 15-20 minutes.




Rhubarb & Ricotta Pastries