Ricotta Puddings with Glazed Rhubarb

Name: Ricotta Puddings with Glazed Rhubarb
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons cornstarch; 1 large whole large egg plus 1 large yolk; 2 Tbsps heavy cream; 2 Tbsps mild honey; 1 teaspoons finely grated fresh lemon zest; 227 grams fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices; 0 teaspoons salt; 248 grams cup whole-milk ricotta; 59 milliliters sour cream; 4 Tbsps sugar

Watching your figure? This gluten free and vegetarian recipe has 136 calories, 4g of protein, and 5g of fat per serving. This recipe serves 6. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, egg plus yolk, whole-milk ricotta, and a few other things to make it today. It is perfect for Mother's Day. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Ingredients you will need

Cooking Oil

Equipment you will use

Muffin Liners

Oven

Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.

Equipment you will use

Muffin Liners

Blender

Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate.

Ingredients you will need

Corn Starch

Sugar

Add rhubarb and toss to coat, then spread in one layer.

Ingredients you will need

Rhubarb

Spread

Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes.

Ingredients you will need

Rhubarb

Equipment you will use

Oven

Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).

Ingredients you will need

Rhubarb

Equipment you will use

Muffin Tray