1/2 cup plus 2 tbsp sugar
12 oz trimmed rhubarb, cut into 1 inch lengths
half of a 454 g container creamed ricotta (1 cup)
1/2 tsp finely grated lemon zest
1/4 tsp ground cardamom
8 cooked crepes
1 tbsp unsalted butter
Place 1/2 cup sugar in frying pan and add 1/4 cup water. Place over medium heat and bring to a boil, stirring to dissolve sugar. Add rhubarb, reduce heat to low, cover and cook just until rhubarb is tender, about 5 minutes.
Remove from heat and strain the rhubarb through a sieve. Return cooking liquid to the pan and bring to a boil, for 2 minutes, or until reduced to 1/2 cup. Set aside.
Whisk ricotta with remaining sugar and then lemon zest and cardamom. Stir in cooked rhubarb.
Preheat oven to 400. Butter a 9×13 inch baking dish. Place 1/8 of ricotta-rhubarb mixture in the centre of each cooked crepe. Fold in sides and then roll up crepe to for a neat package. Place in baking dish, seam-side down and cover with foil.
Bake for 15-20 minutes or until filling is hot. Place cooking liquid in small saucepan and reheat. Serve crepes with sauce.
