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.
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.
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.
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