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Rhubarb Dishes
Half Frozen Ricotta with Warm Rhubarb Pita
Note: Serves 6. Total Carbohydrates: 33. Remember to put this in the fridge an hour before serving if you’ve made it in ramekins or bowls.
ramekin = A cheese preparation made with eggs and bread crumbs or unsweetened puff pastry, baked and served in individual dishes. 1. A small dish used for baking and serving.
This is great with spring rhubarb and can be served with fresh berries in the summer. Without the rhubarb, the carb count goes down to 2.42 grams per serving.
Ingredients:
1/2 cup whipping cream
1 vanilla bean, split
1/2 lb. ricotta cheese
1 tsp. pure vanilla extract
2 egg yolks
liquid sweetener to equal 1/4 cup
pinch of sea salt
1/2 cup whipping cream
1/2 lb. fresh young rhubarb with pink stems
2 Tbsp. water
1/3 cup Splenda
Combine the first 1/2 cup (120 ml) of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.
In a food processor, puree the ricotta cheese and vanilla until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.
Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into 6 6-oz. serving bowls and freeze.
For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch (2.5-cm) pieces. Place in a non-corrodible saucepan the water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. Cool slightly and the rhubarb can be cooked a few days in advance
To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour before serving. Gently re-warm the compote and spoon on top of each half-frozen ricotta. Serve immediately.
Rhubarb Delight
Note: Makes 8 yummy servings. Total Carbohydrates: 54. Carbohydrates per Serving: 6
1 recipe rhubarb compote, see below
1 3/4 cup whipping cream
Make the rhubarb compote following the recipe below. Allow to cool, then drain for an hour in a sieve. Whisk the rhubarb into a coarse pulp. Whisk the cream to firm peaks and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or into a large serving bowl. Refrigerate until ready to serve.
Rhubarb Compote
Makes about 4 cups
Ingredients:
2 lbs. fresh young rhubarb with pink stems
1/4 cup water
liquid sweetener to equal 1 1/2 cups
Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch chunks. Place in a non-corrodible saucepan with the water. Cover and set over low heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let cool and add the sweetener. Cover and refrigerate. | |
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