FRESH RICOTTA WITH RHUBARB, GINGER AND CARDAMOM
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
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.
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Shaban123 shaban123
[email protected]I can't wait to try this recipe!
Alex15 Naits85
[email protected]This dish is so delicious, I could eat it every day!
Mekonen Beriso
[email protected]This recipe is a keeper! I'll definitely be making it again.
Taiwo Fatade Aiyedun
[email protected]I'm not sure what I did wrong, but my ricotta turned out grainy. I'll have to try this recipe again.
Mslik Iftkhar
[email protected]I had some trouble finding rhubarb, but it was worth the search. This recipe is amazing!
Jabir hossain Jabir hossain
[email protected]This recipe is a bit too sweet for my taste. I would reduce the amount of sugar next time.
Rajib Sunar
[email protected]I'm not a big fan of rhubarb, but I loved this recipe. The ricotta and ginger really balance out the tartness of the rhubarb.
Afaq Raza
[email protected]This recipe is a great way to impress your friends and family.
Vini Kipama
[email protected]I made this dish for a party and it was a huge hit. Everyone loved it!
Nerob shohag
[email protected]This recipe is a bit time-consuming, but it's worth it. The end result is a truly special dish.
Edwin Rosado
[email protected]This dish is so pretty! I love the way the rhubarb and ricotta swirl together.
Indre Grimalauskaite
[email protected]I love the ginger and cardamom in this recipe. They add a really nice depth of flavor.
Uttam Giri
[email protected]This recipe is a great way to use up leftover rhubarb. I always have a bunch of it in my garden, and this is a delicious way to use it up.
Mmamosa Makgonanyane
[email protected]I was skeptical about the combination of rhubarb and ricotta, but I was pleasantly surprised. The flavors really work well together.
natasha mwape
[email protected]This dish is so easy to make, yet it looks and tastes like it came from a fancy restaurant. I highly recommend it for a special occasion.
Ngarii Uuanga
[email protected]I've made this recipe several times now, and it's always a hit with my friends and family. The rhubarb adds a tartness that perfectly balances the sweetness of the ricotta.
badr sabra
[email protected]This recipe was an absolute delight! The flavors of the rhubarb, ginger, and cardamom blended perfectly with the creamy ricotta.