1. To prepare the rhubarb: Place the rhubarb, sugar, orange juice and zest into a saucepan set over low heat, cover and simmer gently; stirring occasionally for 10 minutes or until the rhubarb is tender. Remove from heat and cool.
  2. To prepare the crumble: Combine the flour, walnuts, sugar and cinnamon in a bowl, using your fingertips rub butter into the mixture to form a coarse crumb, set aside.
  3. To prepare the filling: Beat together the ricotta and eggs, then fold through half of the cooked rhubarb and cinnamon. Reserve the remaining rhubarb for serving.
  4. Preheat the oven to 180°C. Lightly grease a 13 cm round (10-12 cm deep) cake tin or oven proof dish. The dish needs to be deeper than the height of the cannelloni tubes.
  5. Take 4 tablespoons of the ricotta filling and spread over the base of the prepared tin. Stand the tubes on end in the tin. Don’t pack the cannelloni tubes too tightly as they need room to expand.
  6. Using a piping bag (disposal bags are great) fill the cannelloni tubes with the ricotta filling. Gently tap the pan and top the tubes with filling if required.
  7. Pour the cream evenly over and around the tubes. Sprinkle the crumble over the tubes, cover with foil and bake for approx 40 minutes or until the cannelloni is tender, remove foil and return to oven to brown.
  8. Serve with the reserved rhubarb.

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