John Myers
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Ricotta on Rhubarb
The perfect ricotta on rhubarb recipe with a picture and simple step-by-step instructions.
rhubarb
- 500 g Rhubarb
- 100 g Preserving sugar 1: 3
- 3 tbsp Water
Ricotta cream
- 200 g Cream
- 500 g Ricotta
- 0,5 Tonka bean, grated
- Sugar
Otherwise
- Amarettini almond biscuits
rhubarb
- Wash and dry the rhubarb well and then cut into slices about 0.5 cm thick – it is not necessary to peel the rhubarb if it is well washed. Above all, this preserves the beautiful pink color and also a lot more flavor and of course you shouldn’t cut the pieces too big – then it won’t get fibrous at all.
- Put the rhubarb together with the preserving sugar and the water in a saucepan, bring to the boil and simmer for about 4 – 5 minutes so that the rhubarb is nice and soft, but pieces can still be seen. Then put the rhubarb in dessert glasses and let cool.
- By the way, I use preserving sugar to make the rhubarb a bit creamy.
Ricotta cream
- Beat the cream with a little sugar until it is half stiff (please use sugar to taste, one likes it sweeter than the other). Then add the tonka bean zest and the ricotta and mix everything very well and then pour over the rhubarb into the dessert glasses and let sit in the refrigerator for about 2 hours.
- Garnish with amarettini before serving.
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