Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces

  2. 1 cup sugar

  3. 1/2 cup fresh orange juice

  4. 1/4 cup fresh lemon juice

  5. 2 tablespoons minced peeled fresh ginger

  6. 2 1-pint containers fresh strawberries, hulled, quartered lengthwise

  7. 1 cup fresh ricotta cheese

  8. 12 diagonal baguette slices, toasted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.

  2. Spread ricotta cheese over toasts. Top with generous spoonful of preserves.


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