1-1/2 teaspoons Full Circle Organic unsalted butter, softened
3/4 teaspoon molasses
1/8 teaspoon kosher salt
2 cups chopped rhubarb
1/2 teaspoon vanilla extract
1/4 cup finely chopped strawberries
Preheat oven to 250°. In large bowl, whisk eggs and yolks. In medium saucepan, heat cream, ¼ cup sugar and lemon zest to a simmer over medium heat. To temper egg mixture, transfer 1/3 of the hot cream mixture into egg mixture while whisking constantly, then add cream-egg mixture back to saucepan and whisk; whisk in ricotta.
Strain egg mixture through fine-mesh strainer; divide into 8 (4-ounce) ramekins. Place ramekins on large rimmed baking pan; add enough water to come ¾-inch up sides of ramekins. Bake pot de crème 1 hour 20 minutes or until set and internal temperature reaches 170°; transfer to cooling rack and cool 30 minutes. Cover and refrigerate at least 2 hours or up to 2 days before serving.
Increase oven temperature to 350°; line rimmed baking pan with parchment paper. In medium bowl, toss walnuts, oats, honey, butter, molasses and salt; spread on prepared pan and bake 8 minutes or until golden brown and fragrant, stirring once. Makes about 1/2 cup.
In medium saucepan, cook rhubarb, vanilla extract and remaining ½ cup sugar over medium heat 15 minutes or until sugar melts and starts to caramelize, stirring occasionally. Reduce heat to medium-low; cook 5 minutes or until thickened and rhubarb is very tender, stirring occasionally. Cool slightly. Makes about 2/3 cup.
Serve pot de crème topped with Walnut Crumble, Caramelized Rhubarb and strawberries.