Rhubarb and strawberries with ricotta fritters

Instructions

1. Combine the sugar, honey and water in a large saucepan and bring to a simmer over high heat. Reduce to a low heat and add the rhubarb to the pan. Cover with a cartouche and cook for 5-10 minutes, or until the rhubarb is tender. Remove from the heat and stir through the strawberries. Set aside.
   
2. For the fritters, combine the sugar and eggs in the bowl of a stand mixer with the whisk attachment fitted. Beat on medium speed until pale and frothy. Change the attachment to the paddle, then add ricotta and beat until well combined. Add the flour, baking powder, salt and orange zest and mix until just combined.
   
3. In a large saucepan, heat 5 cm vegetable oil to 160˚C. Cooking in batches, add tablespoons of the ricotta mixture, to the oil and cook, turning occasionally, for 6 minutes, or until crisp and cooked through. Use a slotted spoon remove the fritters to a paper towel-lined plate. Dust the fritters heavily with icing sugar, then serve with rhubarb, strawberries and thick cream.