Pain Perdu, Spiced Ricotta and Poached Rhubarb

I love this dish—and not just because it’s so easy! The sweetness and texture of the pain perdu, the tartness of the rhubarb and the subtle flavours of the ricotta make this a beautifully balanced dessert that is great for winter. Poached quinces work just as well as rhubarb in this recipe, and you can make the ricotta to whatever flavours you like.