Ricotta Semifreddo with Warm Rhubarb Compote

Combine the first measure of whipping cream and the vanilla bean in a small pot. Bring to a simmer, then remove from the heat and cool completely. Scrape the seeds from the vanilla bean and add to the cream. Discard the bean.

In a food processor, puree the ricotta cheese until smooth. With the motor running, pour in the vanilla cream. Transfer to a bowl.

Beat the egg yolks, sugar and salt until thick and lemon colored. Fold into the ricotta mixture. Beat the cream into soft peaks and fold into the ricotta mixture. Pour into attractive 6 ounce serving bowls or ramekins and freeze.

For the rhubarb compote, trim the leaves and the lower end of the stalks from the rhubarb and cut into 1 inch (2.5 cm) pieces. Place in a noncorrosive saucepan with the water. Cover and set over low heat. Stew gently for 30-45 minutes until soft. The rhubarb can be cooked a few days in advance.

To serve, remove the semi-freddo from the freezer and place in the fridge an hour before serving. Gently rewarm the compote and spoon on top of each semi-freddo. Serve immediately.

NOTE: Replace sugar with Splenda or similar artificial sweetener, and this recipe is perfectly low-carb (less than 6 g carbs per serving).