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Recipe: Port-Poached Rhubarb with Ricotta and Walnut Crumble

Anna Mowry

June 04, 2015

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Port-Poached Rhubarb with Ricotta and Walnut Crumble

Cooking with rhubarb can involve more than just hitting the stalks with a blizzard of sugar. For this simple dessert, rhubarb gets to hang with port, vanilla beans, and peppercorns, too, then joins some homemade ricotta and walnut crumble in the bowl. Get the recipe.

Anna Mowry is special projects manager at the James Beard Foundation. Find her on Twitter and Instagram.