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

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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.

Comment
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AlaskionIsUrBoi

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I'm not a big fan of rhubarb, but I thought I'd give this recipe a try. I was pleasantly surprised! The ricotta cheese was creamy and smooth, and the rhubarb-ginger-cardamom compote was tart and tangy. I served it with fresh berries and it was a deli

chanda amjad

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This was a great recipe! The ricotta cheese was creamy and delicious, and the rhubarb-ginger-cardamom compote was the perfect topping. I served it with fresh berries and it was a delicious and impressive dessert.

Chad Lisle

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I'm so glad I found this recipe! It's a great way to use up leftover rhubarb. The ricotta cheese was creamy and smooth, and the rhubarb-ginger-cardamom compote was the perfect topping. I served it with fresh berries and it was a delicious and refresh

Tukoo Katjouanga

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This recipe was easy to follow and the results were delicious! The ricotta cheese was light and fluffy, and the rhubarb-ginger-cardamom compote was the perfect topping. I served it with fresh berries and it was a delicious and impressive dessert.

This recipe was a bit time-consuming, but it was worth it! The ricotta cheese was creamy and delicious, and the rhubarb-ginger-cardamom compote was the perfect topping. I served it with fresh berries and it was a delicious and impressive dessert.

Flopster Swapster

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This was a great recipe! The ricotta cheese was smooth and creamy, the rhubarb was tart and tangy, and the ginger and cardamom added a nice spice. I served it with fresh berries and it was a delicious and refreshing dessert.

kishor paneru

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I'm so glad I tried this recipe! It was a delicious and creative way to use rhubarb. The ricotta cheese was light and fluffy, the rhubarb was tart and tangy, and the ginger and cardamom added a nice warmth. I will definitely be making this again.

dannyboy Official

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This recipe was easy to follow and the results were amazing! The ricotta cheese was creamy and smooth, and the rhubarb-ginger-cardamom compote was the perfect topping. I served it with fresh berries and it was a delicious and refreshing dessert.

Andrea Green

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I made this for a potluck and it was a huge hit! Everyone loved it. The ricotta was creamy and smooth, the rhubarb was tart and tangy, and the ginger and cardamom added a nice warmth. I will definitely be making this again.

Victoria Perry

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This was a delicious and unique recipe! I had never thought to pair rhubarb with ricotta cheese before, but it worked perfectly. The flavors were perfectly balanced, and the texture was creamy and smooth. I will definitely be making this again.

Hafez Islam

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This recipe is a winner! I loved the combination of sweet and savory flavors. The ricotta was creamy and smooth, the rhubarb was tart and tangy, and the ginger and cardamom added a nice depth of flavor. I will definitely be making this again.

joke boys

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I'm not usually a fan of rhubarb, but this recipe changed my mind. The combination of flavors was amazing! The ricotta cheese was light and fluffy, the rhubarb was tart and tangy, and the ginger and cardamom added a warm and spicy kick. I will defini

sky moon

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This was my first time making ricotta cheese from scratch, and it turned out great! The instructions were clear and easy to follow. The cheese was smooth and creamy, and the rhubarb-ginger-cardamom compote was the perfect complement. I will definitel

JAAJA MUTTO1 KATONGOLE

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I made this for a brunch party and it was a hit! Everyone loved the unique flavor combination. The ricotta was creamy and tangy, the rhubarb was tart and sweet, and the ginger and cardamom gave it a nice kick. I highly recommend this recipe!

Hassan Mustafa

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This recipe was a delightful surprise! I was hesitant to try rhubarb with ricotta, but the flavors blended perfectly. The ginger and cardamom added a warm and exotic touch. I'll definitely be making this again.

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