Baked Ricotta With Poached Rhubarb - cooking recipe

Ingredients

2 1/4 lb low-fat ricotta cheese
1 2/3 cups granulated sugar
2 None eggs
1 None lemon, zested and juiced
1 bunch rhubarb, trimmed, cut into 1 inch pieces
1 bunch rhubarb, trimmed, cut into 3cm lengths
125 ml water

Preparation

Preheat oven to 325\u00b0F. Lightly grease an 8 inch springform cake pan.
Beat together ricotta, 1/2 cup sugar, eggs, lemon zest and 1 tbsp lemon juice until smooth. Transfer to prepared pan and bake for 40 mins, until golden. Let cool then chill for 2 hours.
Meanwhile, combine rhubarb, remaining sugar and 1/2 cup water in a saucepan over low heat. Simmer gently for 10 mins, or until tender but rhubarb still holds its shape. Let cool.
Cut baked ricotta into wedges and serve with poached rhubarb.