Ricotta, honeycomb and hazelnut with rhubarb compote

Maree Chapman

Honey with the comb is honey pretty much as the bees intended. The idea is to eat the whole thing, comb and all. The comb has a chewy, waxy texture and is perfectly edible, but you can discreetly discard it once you've sucked all the honey from it, if you prefer. Serves 4 Ingredients 100g skin-on hazelnuts 250g ricotta 200g honeycomb For the compote 500g rhubarb, cut into 5cm pieces 50g caster sugar Method 1 Preheat the oven to 160C/325F/gas mark 3. While it's still a little wet from being washed, add the rhubarb to an ovenproof dish and toss with...

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