Fresh Ricotta with Strawberry Rhubarb Marmellata for Canada Day

by Michelle

I think it’s funny, that I still get excited, when I see our local strawberries for sale at the markets.

It could be because I love the color red but it is more likely that they herald our summer.

My rhubarb patch is still happily producing.

I begin cooking the rhubarb before I add the strawberries because it takes longer to break down.

Once the rhubarb reaches the right consistency, I add the sugar soaked strawberries.

A little splash of balsamic vinegar after the cooking has completed adds a beautiful flavour.

My sieve is thirty years, bent and warped, but when lined with cheesecloth works perfectly.

It’s always nerve-racking to pour the liquid into the sieve.

Once you make fresh ricotta, you will never buy the commercial, tasteless product available at the supermarket.

Strawberry Rhubarb Marmellata

1 quart fresh strawberries, hulled and quartered

1/4 cup sugar

Place strawberries in bowl, sprinkle with sugar and set aside.

6 cups rhubarb, sliced in 1/2″ slices

2 tablespoons water

1 cup white sugar

1/3 cup brown sugar

2 tablespoons good quality balsamic vinegar

Place rhubarb, water and white sugar in sauce pan. Place over medium heat and cook until rhubarb has broken down but still has some chunks.

Add strawberry mixture and continue cooking for 10 minutes, stirring often.

Remove from heat and add balsamic vinegar.

Allow to cool, then refrigerate until needed.

Fresh Ricotta

makes 2 cups

Line a large mesh sieve with slightly dampened cheesecloth, place over a large bowl and set aside.

2 quarts whole milk

1 cup whipping cream

1/2 teaspoon salt

3 tablespoons fresh lemon juice.

Place milk, cream and salt in a deep pot over medium heat until it comes to a full rolling boil.

Stir in lemon juice and reduce heat to a simmer.

Stir constantly while the mixture separates which should take about 2-3 minutes.

Remove from heat and pour into cheesecloth lined sieve.

Allow to drain for 4 hours then gather up cheesecloth with the ricotta and place in a covered container and place in the refrigerator over night.

Remove from cheesecloth and serve with the strawberry rhubarb marmellata on the side.

Happy Canada Day and thanks for reading.