Best Ricotta Puddings With Glazed Rhubarb Recipes

Ricotta Puddings with Glazed Rhubarb image

Yield Makes 6 dessert servings

Number Of Ingredients 15

For puddings
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest
For glazed rhubarb
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices
Special Equipment
a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

Steps:

Make pudding batter:
Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.
Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
Prepare rhubarb:
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.
Bake puddings and rhubarb:
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).
Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

Contest-Winning Rhubarb Pudding image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 9

8 slices bread, lightly toasted
1-1/2 cups milk
1/4 cup butter, cubed
5 eggs, lightly beaten
3 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup packed brown sugar

Steps:

Remove crusts from bread; cut into 1/2-in. cubes. Place in a greased 1-1/2-qt. baking dish. , In a large saucepan, heat milk over medium heat until bubbles form around sides of pan; remove from the heat. Stir in butter until melted. Pour over bread; let stand for 15 minutes., In a large bowl, combine the eggs, rhubarb, sugar, cinnamon and salt; stir into bread mixture. Sprinkle with brown sugar. Bake at 350° for 45-50 minutes or until set. Serve warm. Refrigerate leftovers.

Nutrition Facts :

Fresh Ricotta With Rhubarb, Ginger and Cardamom image

Provided by David Tanis

Time 20m

Yield 6 servings, plus extra sauce

Number Of Ingredients 6

1 1/4 cups granulated sugar
1/4 cup finely slivered or grated fresh ginger (from a 3-inch piece)
12 cardamom pods
1 pound rhubarb, cut into 1/2-inch (or slightly smaller) pieces
3/4 pound fresh ricotta
Handful of toasted pine nuts or chopped pistachio (optional)

Steps:

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.
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.)
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.