Making ricotta is so easy and it has so many uses. As rhubarb is in season I have served this alongside, however when the juicy summer fruits arrive they will partner beautifully with the ricotta.

Serves 4

Ingredients

Ricotta (Makes 2 cups, approx.)

4 cups whole milk

2 cups cream

½ tsp salt

3 Tbsp good white wine vinegar or fresh lemon juice

Rhubarb

500g fresh rhubarb, cut into finger lengths

75g sugar

1 vanilla pod, split or ¼ tsp vanilla extract

Zest 1 orange, juice

80g pistachios, almonds or pinenuts, lightly toasted

Method

Begin by making the ricotta:

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or non-reactive pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar or lemon juice. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate.

The ricotta will keep refrigerated for 4 to 5 days.

Preheat the oven 190C

Place the rhubarb into a suitable sized oven dish, along with the sugar, vanilla and orange zest and juice. Toss to combine, cover with foil and bake until tender (12-15 minutes).

Remove from the oven and allow to cool, covered so rhubarb continues to seep out more juices.

Serve the fresh ricotta on 4 plates, spoon over the rhubarb and juices and finally scatter over a few toasted pistachios.