Our recipes are created by award-winning chefs and nutritionists.
You should receive a text message shortly.
You should receive an email shortly.
Please log in to add this recipe
Go to binder
These gorgeous baked puddings have a pillowy soft base of creamy mascarpone and ricotta cheese, lightly baked with egg, vanilla and sugar. Each little pot is topped with vibrant pieces of coral pink rhubarb, which have been gently poached in orange and honey, and slithers of toasted almonds for added crunch. See method
of the reference intake
See more Rhubarb recipes