Rhubarb Crème Brûlée
Rhubarb Crème Brûlée
Baked ricotta is the best dessert, and we love this seasonal topping!
Print Recipe
Ingredients
- 1 teaspoon butter
- 2 cups rhubarb chopped
- 1 tablespoon lemon juice
- 1 stick cinnamon
- ½ cup sugar divided
- ⅜ teaspoon sea salt divided
- 15 ounces Miceli's Ricotta Cheese
- 1 egg
- 2 tablespoons honey
- ¼ teaspoons vanilla
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 325℉, and grease a 9-inch pie plate with the butter.
- Combine the rhubarb, juice, cinnamon, ¼ cup of the sugar, and ⅛ teaspoon of the salt, and then add the mixture to an 8 x 8 inch baking dish.
- Cover it with foil, let it bake for about 25 minutes, and then let it cool (covered) for about 60 minutes.
- Add the ricotta, egg, honey, vanilla, zest, remaining sugar, and remaining salt to a food processor, puree the mixture for 1 minute, and then add it to the plate.
- Let it bake for about 50 minutes, let it cool for about 10 minutes, and then add the rhubarb mixture.
Notes
Save some time by placing both the rhubarb and the crème brûlée in the oven together for the first 25 minutes!
