A welcome change from your typical pancake. The ricotta cheese gives it a very creamy, velvety texture and precludes the need for eggs (which may please your doctor). Serve with pancake syrup or rhubarb sauce.
Lemons should be scrubbed and checked for scales.
For the flour, you can use 70% whole wheat as well.
Combine rhubarb, water, and sugar in a saucepan. Bring to a boil, reduce heat, cover, and let it simmer for 10 minutes or until rhubarb is tender.
Cool and store in refrigerator. Serve chilled.
Photography: Daniel Lailah
Styling: Michal Leibowitz