• Thursday, November 23, 2017

Rhubarb Ricotta Recipes

Homemade Farm Ricotta with Strawberry Rhubarb Chutney
September 26, 2016
Ingredients

Farm Ricotta

1 pint heavy cream
1 pint 1/2 & 1/2
1 pint whole milk
1 pint buttermilk
1 tablespoon salt

Strawberry Rhubarb Chutney 

2 lbs strawberries
1 lb fresh rhubarb

1 cup sugar
1/2 cup white balsamic vinegar
1 cup grenadine
1 tablespoon Salt

Directions

For the ricotta:  

Combine all ingredients into a soup pot and mix. Bring liquid up to 180 degrees F.  Remove from heat and allow to sit for 30 minutes.  Strain with cheese cloth.

For the strawberry rhubarb chutney:  

Combine all ingredients and simmer for 30 minutes then cool and serve 

Garnish dish with toasted pistachios & Thai basil   

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