The sweet dessert with ricotta, fruit, and rhubarb is a delightful combination of sweet ricotta cream, fresh fruit, and caramelized rhubarb. It is perfect as a summer meal finale or for an afternoon treat.
The ricotta makes the cream incredibly soft and light, while the rhubarb adds a touch of acidity that gently contrasts with the sweetness of the fruit. The preparation is simple, and the result is a colorful and satisfying dish that will surely win over palates.
Ingredients
- 450 g of ricotta;
- 150 g of powdered sugar;
- 1 vanilla bean (or 1 teaspoon of vanilla extract);
- 200 g of cleaned rhubarb;
- 100 g of granulated sugar;
- 200 g of cherries;
- 1 plum – sugar – lemon;
- Fresh mint for garnish;
Method:
In a bowl, mix the ricotta with the powdered sugar and the seeds from the vanilla bean until you obtain a smooth and homogeneous cream. Cover and place in the refrigerator to chill. Cook the rhubarb in a pan with the granulated sugar and lemon juice. Cook the rhubarb until it becomes tender and the liquid turns into a syrup. The cooking time is about 10-15 minutes. Let it cool completely.
Wash and cut the fresh fruit into similarly sized pieces. If using peaches or apricots, remove the pit. In individual cups or a large serving dish, spread a layer of ricotta cream. Top with the caramelized rhubarb and then the cut fresh fruit. Garnish with fresh mint leaves. Serve the dessert well chilled for a pleasant contrast with the warm rhubarb.
This dish is not only visually appealing but also offers a wonderful fusion of flavors and textures, making it ideal for a special day or festive occasion.