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.
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.
Rhubarb Ricotta Crisp
Ingredients
- 1 pound rhubarb , sliced (460 grams)
- 3 tablespoons cornstarch
- 1 cup granulated sugar , divided (200 grams)
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour (62 grams)
- ½ cup packed light or dark brown sugar (85 grams)
- ½ cup old-fashioned rolled oats (45 grams)
- ¼ teaspoon ground ginger
- Pinch salt
- Pinch cinnamon
- ¼ cup unsalted butter , melted (57 grams)
Instructions
- Preheat oven to 350°F. Grease a 9 inch baking dish with cooking spray.
- 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.
- In another bowl, combine the ricotta cheese, ¼ cup (50 grams) of the sugar, and the vanilla. Set aside.
- Toss the sliced rhubarb with the remaining ¾ cup (150 grams) sugar and the cornstarch in the baking dish. Spoon the ricotta mixture over the top. Sprinkle with the oat crumb mixture.
- Bake until bubbly around the edges and topping is golden brown, about 20 minutes. Serve warm or at room temperature.
- Store tightly wrapped in the fridge for up to 3 days.
Oh my goodness. This looks so delicious. I can’t wait to make it once the rhubarb is up!
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!
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!
You’re killing me with all these rhubarb recipes! I really need to try them so I can start making your recipes.
Love the idea of adding ricotta to a fruit crisp. Sounds delicious to me!!!
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!!
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!
What a great idea! I still haven’t baked with rhubarb yet (what’s wrong with me??), but now I’m super, super tempted!
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
This sounds seriously amazing! I love rhubarb crisp but a creamy ricotta thrown into the mix would be heavenly! I need to try this!
Tried it wil extra ricotta. Absolutely amazing. Wish I would hav3 put in an extra tbsp. Of cornstarch otherwise perfect. Thanks!
This Rhubarb Ricotta Crisp really was completely delicious. I found the recipe via google as a neighbour gave me rhubarb and I had some leftover ricotta. I’ve never heard of a “crisp” before but now I so much prefer it to a crumble. My adjustments: plain flour x 1.5 instead of cornstarch in the rhubarb which I didn’t have, and a single serve packet of plain instant oats instead of rolled oats. These worked fine. Next time I’ll put in more rhubarb and halve the crisp to reduce total sugar. The ricotta part was just divine!
Oh my goodness! This is so delicious. I usually make crumble when I have rhubarb but decided to try something different this time. The ricotta gives it a beautiful creamy taste (a bit like Cannoli). Highly recommend this recipe and I will absolutely make it again (and again…)?