5 Rhubarb & Ricotta Cakes

Seasonal cake made with polenta, ricotta, yoghurt, pure maple syrup, and topped with vibrant pink forced rhubarb supplied to us by Natoora.

Forced rhubarb is a unique, hyper-seasonal variety typically only available in winter. It’s grown outdoors for two years before being transferred to dark forcing sheds, where, in search of light, it grows rapidly and is carefully hand-harvested by candlelight to preserve its tenderness and vivid color. This traditional process perfected in Yorkshire results in rhubarb that is naturally sweeter, with a delicate flavor and striking red hue. The gentle sweetness of the cake, with subtle hints of vanilla, complements the sharpness of the rhubarb, creating a balanced and flavorful expression of the season.