This is a fun thing to serve for a weekend brunch; the tangy rhubarb giving character to the sweet baked ricotta.

Feeds 4. Takes 50 mins.

400g rhubarb stalks
3tbsp soft brown or caster sugar
2tbsp orange juice
500g fresh ricotta
100g caster sugar
2 eggs, lightly beaten
2tbsp sultanas

Heat the oven to 180C/Gas mark 4. Wash the rhubarb well and discard any leaves.

Chop the stalks into 3cm lengths and chop any particularly thick pieces in half lengthwise. Arrange in a baking tray, sprinkle with the sugar, and pour over the orange juice. Bake for 20 minutes until soft, then transfer the rhubarb and its cooking juices to a bowl.

With an electric beater, beat the ricotta, sugar and eggs until smooth, then stir in the sultanas.

Divide between four lightly buttered 100ml heatproof bowls and bake for 20 minutes until soft and puffy. The ricotta will deflate a little once out of the oven, which is fine. Top each ricotta pot with a spoonful of the still-warm rhubarb and its juices, and serve.

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