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Ricotta Puddings With Glazed Rhubarb

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Epicurious
Related tags
dessert gluten free nut free vegetarian memorial day
Nutrition per serving    (USDA % daily values)
CAL
209
FAT
29%
CHOL
32%
SOD
11%

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Ingredients for 6 servings

1 cup whole-milk ricotta (8 3/4 oz)

1 whole large egg plus 1 large yolk

1/4 cup sour cream

2 tablespoons sugar

2 tablespoons heavy cream

2 tablespoons mild honey

1/8 teaspoon salt

1/2 teaspoon finely grated fresh lemon zest

3 1/2 tablespoons sugar

1/2 teaspoon cornstarch

1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

Special equipment: a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups

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