|Other||2 min (Standing)|
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.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0|
|Bread & Cereals||2|
|Healthy Fats & Oils||1|
|Total fat||22.9 g|
|- Saturated fat||8.5 g|
|Total carbohydrates||59.3 g|
|- Total sugars||32.6 g|