Making ricotta is so easy and it has so many
uses, Alison Lambert writes. As rhubarb is in season,
she has served this alongside. And when the juicy summer
fruits arrive, they will partner beautifully with the cheese.
Crab apples may be small and quite tart to the bite, but when
cooked their juice becomes a vintage rose pink with a
wonderful fragrance and a tart finish. These little apples
are perfect for preserving because of their high pectin