Rhubarb Ricotta Crisp

Right now I’m lying on the couch, in between naps, willing our little boy to make his grand entrance. I’m not sure it’s working.

While yesterday was productive, filled with grocery shopping and cleaning and organizing, it’s all I can do to just stay awake today. Thankfully I have one of the easiest recipes to share with you. One thing I will say about pregnancy is that it has inspired some amazing desserts, and this is one of them, a simple rhubarb crisp with sweetened ricotta baked right in.

Rhubarb Ricotta Crisp

Rhubarb Ricotta Crisp

No crisp or crumble isn’t complete without a side of vanilla ice cream or whipped cream, but there’s no need here. The ricotta takes care of that, and pairs nicely with the tart rhubarb. It’s a simple, humble dessert, but that doesn’t make it any less satisfying.

Rhubarb Ricotta Crisp

This rhubarb ricotta crisp is a perfect solution for any lazy spring afternoon, whether you’re 9 months pregnant and can’t get yourself off the couch or you just don’t want to fuss too long in the kitchen.

Rhubarb Ricotta Crisp

Rhubarb Ricotta Crisp

Rhubarb Ricotta Crisp

Ingredients

  • 1 pound (460 grams) rhubarb, sliced
  • 3 tablespoons cornstarch
  • 1 cup (200 grams) sugar, divided
  • 1 cup ricotta cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup (62 grams) all-purpose flour
  • 1/2 cup (85 grams) brown sugar
  • 1/2 cup (45 grams) oats
  • 1/4 teaspoon ground ginger
  • Pinch salt
  • Pinch cinnamon
  • 1/4 cup (57 grams) unsalted butter, melted

Instructions

  1. Preheat oven to 350 degrees. Grease a 9 inch baking dish with cooking spray.
  2. In a bowl, combine the flour, brown sugar, oats, ginger, salt and cinnamon. Add the melted butter and use a fork to combine until mixture is crumbly. Set aside.
  3. In another bowl, combine the ricotta cheese, 1/4 cup (50 grams) of the sugar, and the vanilla. Set aside.
  4. Toss the sliced rhubarb with the remaining 3/4 cup (150 grams) sugar and the cornstarch in the baking dish. Spoon the ricotta mixture over the top. Sprinkle with the oat crumb mixture.
  5. Bake until bubbly around the edges and topping is golden brown, about 20 minutes. Serve warm or at room temperature.
  6. Store tightly wrapped in the fridge for up to 3 days.
http://www.completelydelicious.com/2012/04/rhubarb-ricotta-crisp.html

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10 Responses to Rhubarb Ricotta Crisp

  1. Denae says:

    Oh my goodness. This looks so delicious. I can’t wait to make it once the rhubarb is up!

  2. Lynna says:

    oh this is a perfect way for me to use up the extra ricotta cheese that i have! ♥ and i definitely want to try a rhubarb crisp!

  3. This sounds wonderful. I love rhubarb and the idea of the creamy ricotta with it underneath the yummy crumble sounds awesome. Will have to try this!

  4. You’re killing me with all these rhubarb recipes! I really need to try them so I can start making your recipes.

  5. Love the idea of adding ricotta to a fruit crisp. Sounds delicious to me!!!

  6. Deborah says:

    Well, hopefully you are cuddling with a new baby right about now. I hope everything went well and that you have some of this left to enjoy when you get home!!

  7. Not only do we adore rhubarb, but the ricotta baked into the dessert is brilliant! I can’t wait to hear about the arrival of that little boy…hopefully sooner rather than later!

  8. Sues says:

    What a great idea! I still haven’t baked with rhubarb yet (what’s wrong with me??), but now I’m super, super tempted!

  9. Hillary says:

    Hi Annalise!
    First of all: Congratulation for the baby! :)
    Anyway, your Rhubarb Ricotta Crisp looks tasty
    You can submit your Rhubarb Ricotta Crisp pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)
    I am already hungry to see your Rhubarb Ricotta Crisp photo btw, LOL

  10. This sounds seriously amazing! I love rhubarb crisp but a creamy ricotta thrown into the mix would be heavenly! I need to try this!

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