Poached Rhubarb with Whipped Ricotta
This is a great, easy way to enjoy rhubarb if you’re not in the mood to make a whole pie! Also, a simple but elegant dessert to end your next fancy dinner. We devoured this with some whipped ricotta, but this would be equally as delicious on top of ice cream, with mascarpone, or stirred into some yogurt. Take advantage of that delicious syrup by adding it to a cocktail or a spritz!
½# Rhubarb, cut into 3-4 inch batons
1 cup Sugar
10 Cardamom pods
1 strip of Lemon peel
Squeeze of Lemon juice
Bring sugar, cardamom pods, lemon peel, and 1 cup of water to a boil in a small pot, stirring to dissolve the sugar. Once it reaches a boil, remove the pan from the heat and drop the rhubarb batons in. Allow rhubarb and syrup to cool to room temperature, and add a squeeze of lemon juice to the pot. The rhubarb can be eaten immediately, but it tastes best after sitting overnight in the syrup so it has more time to absorb the flavors of the cardamom and the lemon.
6 T Heavy Cream
Zest of one Lemon
In a medium sized mixing bowl, whisk together ricotta, heavy cream, and lemon zest until there are no lumps and the texture is smooth and light.