Best 2 Fresh Ricotta With Rhubarb Ginger And Cardamom Recipes

Prepare to tantalize your taste buds with a culinary journey like no other. Embark on a flavor adventure as we unveil the perfect recipe for a dish that harmonizes the delicate creaminess of fresh ricotta with the vibrant tang of rhubarb. Infused with the warmth of ginger and the aromatic allure of cardamom, this culinary masterpiece promises an explosion of flavors. Get ready to create a dish that will leave you and your loved ones spellbound.

Here are our top 2 tried and tested recipes!

FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM

Fresh Ricotta With Rhubarb, Ginger and Cardamom image

Inspired by the Mediterranean treat of fresh ricotta drizzled with regional honey, this really is one the simplest and best desserts imaginable. The main challenge is to find good fresh ricotta. You want the kind that is delicate and custardlike, so avoid the commercial, grainy supermarket kind. You can, of course, make your own, though if you find fresh ricotta sold in little plastic basket molds, it makes a lovely presentation, unmolded onto a plate, cut into wedges at the table and served with a refreshing rhubarb sauce. You'll have plenty of the sauce left over: Save it for spooning over plain yogurt, ice cream or pound cake.

Provided by David Tanis

Categories easy, parfaits and trifles, dessert

Time 20m

Yield 6 servings, plus extra sauce

Number Of Ingredients 6

Ingredients

1 1/4 cups granulated sugar
1/4 cup finely slivered or grated fresh ginger (from a 3-inch piece)
12 cardamom pods
1 pound rhubarb, cut into 1/2-inch (or slightly smaller) pieces
3/4 pound fresh ricotta
Handful of toasted pine nuts or chopped pistachio (optional)

Steps:

Put sugar, ginger, cardamom and 1 cup water in a nonreactive saucepan or skillet, and bring to a boil over medium-high heat. Turn heat to low and let syrup simmer for 5 minutes. Do not strain.
Add rhubarb and stir to incorporate syrup, then continue to simmer for another 5 minutes or so. Set aside and let cool. (The rhubarb syrup can be made a day or two in advance, and becomes more intense.)
Serve a large spoonful or wedge of ricotta on a small plate. Spoon at least 2 tablespoons of rhubarb sauce over the cheese. Garnish with pine nuts or pistachio, if using.

GINGER RHUBARB CRISP

Ginger Rhubarb Crisp image

A tangy crisp with a hint of ginger and a nice crunch to the topping. The custard filling is soft and creamy, yet holds together beautifully. This makes a large crisp - great to take to a potluck or party.

Provided by Mary Margaret Briggs

Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes

Time 1h

Yield 15

Number Of Ingredients 12

Ingredients

1 cup white sugar
3 tablespoons all-purpose flour
½ teaspoon salt
2 beaten eggs
zest from 1 orange
2 tablespoons grated fresh ginger root
8 cups chopped rhubarb
½ cup all-purpose flour
2 cups brown sugar
½ cup salted butter
2 teaspoons cinnamon
2 cups rolled oats

Steps:

Move an oven rack to the center of oven and preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix the white sugar, 3 tablespoons of flour, salt, eggs, orange zest, and ginger together in a bowl until well combined; stir in the rhubarb. Pour the rhubarb mixture into the bottom of the prepared baking dish.
Thoroughly combine 1/2 cup flour, brown sugar, butter, and cinnamon by pulsing in a food processor or blender. Stir in the oatmeal; crumble the oatmeal mixture over the rhubarb. Gently pat the topping down to make a crust.
Bake on the center rack of preheated oven until the topping is lightly golden, the rhubarb has fallen apart, and the juices are very thick and bubbling, 40 to 50 minutes. Check frequently after 30 minutes to see if bubbles are thick.

Nutrition Facts : Calories 266 calories, Carbohydrate 47.5 g, Cholesterol 41.1 mg, Fat 7.7 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 4.3 g, Sodium 139.4 mg, Sugar 33 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the milk is at room temperature before you start making the ricotta.
Don't overcook the ricotta, or it will become tough and grainy.
Let the ricotta cool completely before serving.
If you don't have a cheesecloth, you can use a fine-mesh strainer lined with a paper towel.
Rhubarb and ginger are a classic combination, but you can also try other fruits and spices, such as strawberries, blueberries, or cinnamon.
Serve the ricotta with fresh fruit, honey, or your favorite jam.

Conclusion:

Fresh ricotta with rhubarb, ginger, and cardamom is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy ricotta pairs perfectly with the tart rhubarb and spicy ginger, and the cardamom adds a touch of warmth and complexity. This dish is sure to impress your guests, and it is also a great way to use up any extra rhubarb you have on hand. So next time you are looking for a quick and easy dessert, give this fresh ricotta with rhubarb, ginger, and cardamom a try.