• Peel the shallots and cut into quarters lengthwise

  Set a wide pan on medium heat with enough oil to coat the bottom

  Place the shallots in the pan with cut sides down. Sear each side until deeply golden. Season each side lightly with salt.

  Remove the pan from heat, add the port, then place back on low to medium heat.

  Once simmering add the brown sugar and rhubarb and reduce until the port has thickened into a glaze and the shallots are cooked into a deep ruby

  In a separate pan toast each side of the sourdough slices until golden

Assembly

• Place a spoon full of the ricotta on top of the bread and spread evenly

  Spoon the rhubarb and shallot reduction on top of the ricotta and enjoy.

Notes

• Make sure not to reduce the port too quickly. The shallots will not break down enough and will end up drier than wanted from too much evaporation of the port. If your pan is looking dry or the shallots are still looking translucent, add bit more port and continue to reduce until the shallots broken down.