The other day, we made Honey Rhubarb Whipped Ricotta, and it worked so well that we wanted to play around with the combination of Rhubarb and Whipped Ricotta again! This time, however, we had some incredibly fresh Maple Syrup that my wife brought back from her trek to Vermont while my son and I were backpacking at Philmont Scout Ranch.
We then cooked the rhubarb until it softened and pureed it with some milk. From there, we whipped all our ingredients together and toasted some Italian bread…and then we served it for lunch for my in-laws and grand-in-laws! Definitely a new experience for them, but this was a big hit!
Time: 35 Minutes
Ingredients (makes 6-8 servings):
- 32 oz Ricotta Cheese
- 5-6 Stalks of Rhubarb
- 1-2 tablespoons of Milk
- 2-3 Tablespoons of Real Maple Syrup
- A pinch or two of Kosher Salt
- Italian Bread for dipping
Method:
- Slice your rhubarb into thin strips.
- Melt a little butter in a saucepan, and add your rhubarb. Stir occasionally as the rhubarb cooks until it loses its shape and transforms into a paste.
- Allow the rhubarb paste to cool a little, and then blend it with your milk.
- Combine your ricotta, rhubarb puree, maple syrup, and salt into a mixing bowl. Then, whisk to fully incorporate. We used a stand mixer, and it made life much easier.
- Butter your Italian Bread, and toast it on a griddle to turn it golden brown.
- Dip, Devour, and Enjoy!
