Fresh Ricotta With Rhubarb, Ginger and Cardamom

By David Tanis

Published March 4, 2020

Fresh Ricotta With Rhubarb, Ginger and Cardamom
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
4(173)
Comments
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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.

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Ingredients

Yield:6 servings, plus extra sauce
  • 1¼cups granulated sugar
  • ¼cup finely slivered or grated fresh ginger (from a 3-inch piece)
  • 12cardamom pods
  • 1pound rhubarb, cut into ½-inch (or slightly smaller) pieces
  • ¾pound fresh ricotta
  • Handful of toasted pine nuts or chopped pistachio (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

286 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 51 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 66 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.)

  3. Step 3

    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.

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Ratings

4 out of 5
173 user ratings
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Comments

suzyk

Is there a substitute for rhubarb? I can not find either fresh or frozen anywhere.

dai

The ginger and cardamom are nice but it's on the sweet side. If you are like me and like rhubarb for it's tartness, go easier on the sugar which is what I'll do next time.

john griffiths

Should I discard the cardomom pods when the syrup is cooked?

RRA

too much sugar. Recommend reducing to 3/4 cup or so

samantha

I do NOT understand the positive reviews for this. I only used 3/4 cup of sugar and it is so overwhelmingly sweet you can’t taste the rhubarb. The sweetness and ginger flavor overpowers everything. Unless I want just pure syrup this is essential inedible. I would try this again but with 1/4 cup sugar and half of the ginger. What a waste of my last of the season rhubarb :(

Alibet

Very good but next time I will reduce the sugar. I used fresh grated ginger which makes it quite lively (but I like ginger). Also threw in 1/2 cup frozen currents for some additional color.

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