Rhubarb Shortcakes with Lemon Ricotta Cream

Make the rhubarb compote ahead of time:

Bring 1 cup of water to a simmer in a medium saucepan. Add the sugar and stir until dissolved. Add the rhubarb, stir and simmer for 10-15 minutes or until rhubarb has softened and mixture has thickened. Remove from heat. Pour 1/4 cup water into a shallow dish and sprinkle in the gelatin packet. Let sit for 5 minutes. Once rhubarb mixture has cooled slightly, stir in the activated gelatin and 1/4 teaspoon vanilla extract. Transfer to an airtight container and refrigerate overnight.

To make the cream: Beat the heavy whipping cream on medium-high until stiff peaks form. Fold in the ricotta cheese, lemon curd, and remaining 1/4 teaspoon vanilla extract.

To assemble the shortcakes: Top each slice of cake with a hefty dollop of the cream and a few tablespoons of the rhubarb compote. Garnish with fresh mint sprigs if you want to make it all purdy.