Stewed Rhubarb With Ricotta
serves 4-6
This Italian-inspired dessert is adapted from one in the May 2008 issue of Saveur. I've never really thought about pairing sweet and sour rhubarb with earthy ricotta, but the match works beautifully. The stewed rhubarb is delicious with ice cream, too.
6 rhubarb stalks, trimmed and cut into 4-inch pieces
1 1/2 cups sugar
Zest of 1 orange
1 cup fresh ricotta
prep: 10 minutes
total: 1 hour 40 minutes
baking dish
zester
saucepan
1. Preheat the oven to 325F. Put the rhubarb pieces in a baking dish, and sprinkle them with the sugar and orange zest.
2. Add just enough water to cover the rhubarb and bake, uncovered, until the rhubarb is soft, about 1 1/2 hours.
3. Transfer the rhubarb to a plate, and pour the cooking juices into a saucepan. Simmer the cooking liquid over medium-high heat until it's syrupy, 10-20 minutes. Pour the thickened juices over the rhubarb.
4. Serve the rhubarb alongside the ricotta, sprinkled with a little more sugar.
