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Rhubarb Strawberry Breakfast Crostini

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Makes: 6 servings adjust
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.



Step 1

Preheat oven to 350°F.


  • 1 12 pounds Rhubarb, trimmed, cut into 1/2 inch pieces
  • 1 cup Sugar
  • 12 cup Fresh Squeezed Orange Juice
  • 14 cup Fresh Squeezed Lemon Juice
  • 2 tablespoons Fresh Ginger, peeled, minced

Step 2

Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour.


  • 2 pinches Strawberries, fresh, 2- 1 pint containers, hulled, quartered lengthwise

Step 3

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.


  • 1 cup Ricotta Cheese
  • 12 slices French Baguette, diagonally sliced, toasted

Step 4

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