Rhubarb Shortcakes With Lemon Ricotta Cream

• 3/4 cups Sugar
• 8 stalks Rhubarb, Trimmed And Chopped Into 1/4" Pieces
• 1 package (1 Oz. Packet) Gelatin
• 1/2 teaspoons Vanilla Extract, Divided Use
• 1 cup Heavy Whipping Cream
• 10 ounces, weight Ricotta Cheese
• 1/3 cups Lemon Curd
• 8 pieces Angel Food Cake, Pound Cake, Biscuits Or Scones
• Fresh Mint Sprigs, For Garnish (optional)

1. Make the rhubarb compote ahead of time:
2. Bring 1 cup of water to a simmer in a medium saucepan. Add the sugar and stir until dissolved. Add the rhubarb, stir and simmer for 10-15 minutes or until rhubarb has softened and mixture has thickened. Remove from heat. Pour 1/4 cup water into a shallow dish and sprinkle in the gelatin packet. Let sit for 5 minutes. Once rhubarb mixture has cooled slightly, stir in the activated gelatin and 1/4 teaspoon vanilla extract. Transfer to an airtight container and refrigerate overnight.
3. To make the cream: Beat the heavy whipping cream on medium-high until stiff peaks form. Fold in the ricotta cheese, lemon curd, and remaining 1/4 teaspoon vanilla extract.
4. To assemble the shortcakes: Top each slice of cake with a hefty dollop of the cream and a few tablespoons of the rhubarb compote. Garnish with fresh mint sprigs if you want to make it all purdy.

sugar, stalks rhubarb, gelatin, vanilla, cream, ricotta cheese, lemon curd, angel, fresh mint sprigs

Taken from tastykitchen.com/recipes/desserts/rhubarb-shortcakes-with-lemon-ricotta-cream/ (may not work)