This is a dessert which uses barley, which is more often used in soups.  It is mixed with Ricotta and rhubarb making it creamy!

The rhubarb tart taste goes very well with the slightly sweet ricotta and barley mix, and it is also low fat and healthy.

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

100 g pearl barley
250g fresh ricotta
2 tbsp honey
½ tsp almond essence
250g rhubarb, cut into short lengths
5 tsp sugar or equivalent.

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.

Meanwhile preheat oven to 180°C/160° fan forced, and 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. 

Fold in the barley.

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

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

Top with rhubarb, and serve.


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