Rhubarb and ricotta fruit toast

Place the cordial, three-quarters of the rhubarb and 2 tablespoons of water in a small saucepan over low-medium heat. Cook, stirring occasionally, for 3-5 minutes or until the rhubarb has softened. Add the remaining rhubarb and cook for 30 seconds.

Remove the pan from the heat and stand, covered, for 2 minutes.

Chargrill or grill the fruit loaf for 1-2 minutes each side until golden. Spread a wedge of ricotta over each hot slice of toast, then spoon over the warm rhubarb mixture.

Sprinkle with the almonds and serve with the yoghurt alongside.

Note: The rhubarb in this recipe comes from your 'anytime' fruit units. You can easily make a double or triple batch of the rhubarb mixture up to the end of step 1, then store in an airtight container in the fridge for up to 4 days.

In the summer months, use berries instead. Cook berries with the cordial and water for 3 minutes.