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Place the rhubarb, water and brown sugar in a small saucepan, and give it a quick stir. Bring the mixture to a boil. Reduce the heat, cover and simmer until the rhubarb is tender, about 10 minutes.
Meanwhile, in a large bowl, whisk the flour, sugar, baking powder and salt. In another bowl, whisk together the ricotta cheese, milk, lemon juice and zest. Stir the wet ingredients into the dry ingredients just until combined. Editor’s Tip: If you want fluffy pancakes, do not overmix during this step. There should still be a few small lumps in your pancake batter.
Drop batter by two tablespoonfuls onto a greased hot griddle. Cook over medium heat until small bubbles form and pop on the surface and the bottoms are lightly browned. Flip the pancakes, and cook until the other side is golden brown. Serve immediately with rhubarb sauce. Editor’s Tip: Keep your cooked pancakes warm in a 250°F oven on a baking sheet. As you finish cooking your pancake batches, transfer them to the baking sheet in the oven.