Recipe Details
Fresh Ricotta With Rhubarb, Ginger and Cardamom
Published: March 4, 2020
Total Time: 20 minutes
Difficulty: Easy
Rating: [Not provided] | Comments: [Read comments]
Ingredients
For the Rhubarb-Cardamom Syrup
1¼ cups (250g) granulated sugar
¼ cup (15g) finely slivered or grated fresh ginger (from a 3-inch piece)
12 cardamom pods (lightly crushed, optional, for enhanced flavor release)
1 pound (450g) rhubarb, cut into ½-inch (1.25cm) pieces
¾ cup (750g) fresh ricotta cheese
For Garnish (Optional)
- Handful (¼ cup) of toasted pine nuts or chopped pistachio
Preparation
Step 1: Infuse the Ginger-Cardamom Syrup
Combine granulated sugar, freshly grated ginger, cardamom pods, and 1 cup (240ml) water in a nonreactive saucepan (e.g., stainless steel or ceramic). Bring to a gentle boil over medium-high heat, stirring occasionally until sugar dissolves completely (2–3 minutes). Reduce heat to low and simmer for 5 minutes to infuse ginger and cardamom flavors. Do not strain the mixture; retain cardamom pods for texture and aroma.
Step 2: Simmer Rhubarb in Syrup
Add rhubarb pieces to the syrup and stir to coat evenly. Continue simmering over low heat for 5–7 minutes, until rhubarb softens slightly and syrup thickens (it should coat the back of a spoon). Remove from heat and cool to room temperature. The rhubarb will release natural juices, creating a vibrant, tart-sweet sauce.
Pro Tip: This syrup can be prepared 1–2 days in advance; refrigerate in an airtight container for intensified flavors.
Step 3: Assemble the Dish
Spoon 2–3 tablespoons of the cooled rhubarb-cardamom sauce over a generous wedge or spoonful of fresh ricotta. Garnish with toasted pine nuts or chopped pistachio for crunch.
Optional Enhancements
Drain Ricotta: For a creamier texture, drain fresh ricotta in a cheesecloth for 30 minutes before serving.
Add Dried Fruit: Fold in ½ cup frozen currants or raisins during Step 2 for color and sweetness (per reader suggestion).
User Comments
Rhubarb Substitute: Is there a substitute for rhubarb? I can’t find fresh or frozen anywhere.
Sweetness Adjustment: The ginger and cardamom are nice, but it’s too sweet. Next time, reduce sugar.
Cardamom Usage: Should I discard the cardamom pods after cooking?
Sugar Reduction: Too much sugar! Recommend ¾ cup or less.
Overly Sweet Dislike: Used ¾ cup sugar and it’s inedible—sweetness overpowers rhubarb. Try ¼ cup sugar and half the ginger.
Positive with Tweaks: Very good! Reduced sugar, added ginger, and ½ cup frozen currants for color.
Final Notes: Adjust sugar to taste based on rhubarb tartness; 1–½ cup sugar works well for balanced tart-sweetness.