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Creamy Barley and Ricotta with Rhubarb

by Finy (follow)
Healthy (1712)      Dessert (983)      Sweets (254)      Ricotta (61)      Rhubarb (13)      Barley (12)     


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This is a dessert which uses barley (normally used in soups) mixed with Ricotta and rhubarb -the rhubarb tart tastes goes very well with the slightly sweet ricotta and barley mix.

Preparation Time: 10 minutes
Cooking Time: 35 minutes
Makes: 4-5 servings

Ingredients
100 g pearl barley
250g fresh ricotta
2 tbsp honey
1/2 tsp almond essence
250g rhubarb, cut into short lengths
5 tsp sugar or equivalent.


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Method
Cook the barley in a pan of boiling water for 25-30 minutes, or until soft, adding more water if necessary.
Rinse under cold water, drain well and set aside to cool.


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Meanwhile preheat oven to 180C. Line a baking tray with non-stick baking paper.

In a medium bowl, place the ricotta, honey and almond essence. Beat until smooth and creamy.


ricotta


Fold in the barley.


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Place the rhubarb on the tray and sprinkle with the sugar. Bake for 15 minutes, or until soft.


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Spoon the creamy barley and ricotta into bowls (or one large bowl if you prefer).


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Top with rhubarb, and serve.


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Categories
#Dessert
#Healthy
#Sweets
#Rhubarb
#Barley
#Ricotta
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