Port-Poached Rhubarb with Ricotta and Walnut Crumble | James Beard Foundation
Inspired by memories of a family dessert, this simple dish shows up at Frankies Spuntino 570 every spring. If you don’t want to make the ricotta from scratch, just substitute a high-quality,...
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Cooking tools:
- Instant-read thermometer
- Fine-mesh sieve
- Cheesecloth
- Oven
- Stove
- Refrigerator
- Pot
- Mixing bowl
- Baking sheet
- Parchment paper
- Cutting board
- Chef's knife
- Paring knife
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
Ingredients
- 2 quarts whole milk
- 1 cup heavy cream
- 3 tablespoons lemon juice
- 1/2 teaspoon of salt
- 2 cups sugar
- 1 and 1/2 cups ground walnuts
- 1 and 1/2 cups flour
- 2 cups butter
- 1 tablespoon salt
- 4 stalks rhubarb
- 1 cup port
- 1 cup sugar
- 1/2 cup water
- 1 vanilla bean, split and scraped
- 5 whole black peppercorns
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