For the rhubarb compote, trim the leaves and the lower end of the stalks from the

rhubarb and cut into 1-inch (2.5-cm) pieces. Place in a non-corrodible saucepan the

water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. Cool

slightly and the rhubarb can be cooked a few days in advance

To serve, remove the half-frozen ricotta from the freezer and place in the fridge an hour

before serving. Gently re-warm the compote and spoon on top of each half-frozen

ricotta. Serve immediately.

Rhubarb Delight

Note: Makes 8 yummy servings. Total Carbohydrates: 54. Carbohydrates per Serving: 6

recipe rhubarb compote, see below

3/4 cup whipping cream

Make the rhubarb compote following the recipe below. Allow to cool, then drain for an

hour in a sieve. Whisk the rhubarb into a coarse pulp. Whisk the cream to firm peaks

and fold into the rhubarb pulp. Pour into tall wine glasses to make individual servings or

into a large serving bowl. Refrigerate until ready to serve.

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Rhubarb Compote

Makes about 4 cups

Ingredients:

lbs. fresh young rhubarb with pink stems

/4 cup water

liquid sweetener to equal 1 1/2 cups

Trim the leaves and the lower end of the stalks from the rhubarb and cut into 1-inch

chunks. Place in a non-corrodible saucepan with the water. Cover and set over low

heat. Stew gently for at least an hour. Remove from the heat and pour into a bowl. Let

cool and add the sweetener. Cover and refrigerate.

Healthy Low Carb Recipes