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.
Nutrition
Calories: 435kcal | Carbohydrates: 72g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 45mg | Potassium: 321mg | Fiber: 2g | Sugar: 52g | Vitamin A: 496IU | Vitamin C: 6mg | Calcium: 171mg | Iron: 1mg