Rhubarb Fig Ricotta Torte
When those you love show you the things of their lives it is a lovely thing.
Fruit bearing trees have followed me - I remember sneaking off to sit under a willow tree just across our lot line behind a tall, gray planked wooden fence in the backyard. I don't know if my parents watched me climb over the old rail fence and disappear into the neighbors backyard. The stories my teacher read of Johnny Appleseed somehow inspired me and I usually brought an apple with. Thinking about it now, does one memory have the power to be a fabricated reoccurrence? The beautiful sweet smell of walnuts laying like defeated soldiers in our own yard was a reoccurrence. If I knew back then, I would have brought back buckets from the neighbor's tree for banana bread and salads.
Figs followed me from Australia to Washington - I wonder if continuing drought conditions in WA will be good for fig trees... How will that look in the future?
How will I look in the future?
My husband's daughter's Mom offered a few figs from her tree that excited my soul. They were green on the outside, not like mostly purple ones in the little pints at food markets or packed like eggs in grocery stores. There was something special about these figs and I am captivated by new things. We agreed, figs are good with cheese! I thought for a moment as I peered down at those plump, seed vessels... Twinkly eyes, she said they liked them with cheese- I agreed :)
Now if I can remember correctly, here is what I came up with:
Rhubarb Fig Ricotta Cheese Torte
9 inch springform pan
foil
Fruit Topping
Approx. 1 cup chopped, boiled rhubarb
Approx. 5-6 fresh figs, mostly peeled and quartered
Approx. 2 tablespoons honey
Approx. 1 tablespoon lemon juice
Approx. 1 tablespoon arrowroot flour
* Mash and mix ingredients with a fork and let sit while preparing the next portions
Preheat oven to 400°F
Crust
(This is the most difficult part to remember- I think this is a generous amount. The important thing is to have a thickness of crust on the bottom of the pan you prefer, of course)
6-7 graham crackers
15-18 Marias cookies
A dash of cardamom
Approx. 2 heaping tablespoons coconut oil, melted
* Blend or process crackers and cookies and stir in oil. Once the oil is mixed well, it helps to use your hands to get a feel of "stickiness". Press to cover the bottom of the pan and bake 5-10 minutes (until golden brown). Set aside to cool.
* Turn oven temperature down to 350°F
Torte
15-16 oz (approx. 2 cups) ricotta cheese
Approx. 1 cup non-fat Greek yogurt
Approx. 1/8 cup Stevia
A splash of unsweetened vanilla almond milk
1 teaspoon vanilla
* Mix ingredients with a spoon until smooth and pour on top of crust.
* Carefully pour fruit mixture on top of the torte. It should cover most of the top with about an inch of space around the edge. Drizzle honey and add some dashes of cinnamon (You will be glad you did)
* Set the springform pan on a sheet pan, cover with foil and bake approximately 1 hour. Remove the foil half way through to let some moisture evaporate. It will pull away from the pan walls and turn slightly golden on the edge when it is done.
* Remove it from the oven and let it sit uncovered until it cools. I like to put it in the fridge for a day to let "the flavors settle into place".
If my memory serves me right, you'll enjoy this dessert - It's subtle complexity and peaceful sweetness.
Fruit bearing trees have followed me - I remember sneaking off to sit under a willow tree just across our lot line behind a tall, gray planked wooden fence in the backyard. I don't know if my parents watched me climb over the old rail fence and disappear into the neighbors backyard. The stories my teacher read of Johnny Appleseed somehow inspired me and I usually brought an apple with. Thinking about it now, does one memory have the power to be a fabricated reoccurrence? The beautiful sweet smell of walnuts laying like defeated soldiers in our own yard was a reoccurrence. If I knew back then, I would have brought back buckets from the neighbor's tree for banana bread and salads.
Figs followed me from Australia to Washington - I wonder if continuing drought conditions in WA will be good for fig trees... How will that look in the future?
How will I look in the future?
My husband's daughter's Mom offered a few figs from her tree that excited my soul. They were green on the outside, not like mostly purple ones in the little pints at food markets or packed like eggs in grocery stores. There was something special about these figs and I am captivated by new things. We agreed, figs are good with cheese! I thought for a moment as I peered down at those plump, seed vessels... Twinkly eyes, she said they liked them with cheese- I agreed :)
Now if I can remember correctly, here is what I came up with:
Rhubarb Fig Ricotta Cheese Torte
9 inch springform pan
foil
Fruit Topping
Approx. 1 cup chopped, boiled rhubarb
Approx. 5-6 fresh figs, mostly peeled and quartered
Approx. 2 tablespoons honey
Approx. 1 tablespoon lemon juice
Approx. 1 tablespoon arrowroot flour
* Mash and mix ingredients with a fork and let sit while preparing the next portions
Preheat oven to 400°F
Crust
(This is the most difficult part to remember- I think this is a generous amount. The important thing is to have a thickness of crust on the bottom of the pan you prefer, of course)
6-7 graham crackers
15-18 Marias cookies
A dash of cardamom
Approx. 2 heaping tablespoons coconut oil, melted
* Blend or process crackers and cookies and stir in oil. Once the oil is mixed well, it helps to use your hands to get a feel of "stickiness". Press to cover the bottom of the pan and bake 5-10 minutes (until golden brown). Set aside to cool.
* Turn oven temperature down to 350°F
Torte
15-16 oz (approx. 2 cups) ricotta cheese
Approx. 1 cup non-fat Greek yogurt
Approx. 1/8 cup Stevia
A splash of unsweetened vanilla almond milk
1 teaspoon vanilla
* Mix ingredients with a spoon until smooth and pour on top of crust.
* Carefully pour fruit mixture on top of the torte. It should cover most of the top with about an inch of space around the edge. Drizzle honey and add some dashes of cinnamon (You will be glad you did)
* Set the springform pan on a sheet pan, cover with foil and bake approximately 1 hour. Remove the foil half way through to let some moisture evaporate. It will pull away from the pan walls and turn slightly golden on the edge when it is done.
* Remove it from the oven and let it sit uncovered until it cools. I like to put it in the fridge for a day to let "the flavors settle into place".
If my memory serves me right, you'll enjoy this dessert - It's subtle complexity and peaceful sweetness.
And he told them a parable: “Look at the fig tree, and all the trees. As soon as they come out in leaf, you see for yourselves and know that the summer is already near. So also, when you see these things taking place, you know that the kingdom of God is near."
Luke 21:29-31
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