You'll get about five cups of preserves from this recipe. Try leftovers alongside soft cheeses or over vanilla ice cream. Fresh ricotta is available at some supermarkets and at specialty foods stores and Italian markets.
Recipe information
Yield
Makes 6 servings
Ingredients
1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces
1 cup sugar
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons minced peeled fresh ginger
2 1-pint containers fresh strawberries, hulled, quartered lengthwise
1 cup fresh ricotta cheese
12 diagonal baguette slices, toasted
Preparation
Step 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.
Step 2
Spread ricotta cheese over toasts. Top with generous spoonful of preserves.
Nutrition Per Serving
Per serving: 198.9 kcal calories
23.8 % calories from fat
5.3 g fat
2.8 g saturated fat
20.0 mg cholesterol
29.1 g carbohydrates
1.2 g dietary fiber
12.0 g total sugars
28.0 g net carbohydrates
8.9 g protein
#### Nutritional analysis provided by Bon Appétit
