It's rhubarb season! I haven't always been a big fan of it, (strawberry rhubarb pie is never my go-to dessert) but something about that combination sparked my interest this week. I'm glad it did, because this is a really versatile breakfast. The recipe makes a generous amount of preserves, and you can use the leftover mixture in greek yogurt or on top of ice cream. Bake the strawberries and rhubarb ahead of time so it can chill in your refrigerator overnight.
Strawberry Rhubarb Breakfast Toasts
1 quart of strawberries, sliced
1/2 cup sugar
1/2 cup orange juice
1/4 cup fresh lemon juice
2 tbsp minced peeled fresh ginger
1 cup fresh ricotta cheese
toasted whole grain baguette slices
Preheat oven to 350°. Combine strawberries, rhubarb, sugar, orange and lemon juice, and ginger in a glass baking dish. Cover with foil and baked until the rhubarb is soft and the mixture is bubbling, about one hour. Uncover and let the mixture cool to room temperature, cover and place in fridge overnight. Spread ricotta cheese and spoonfuls of preserves on top of baguette slices.
(Recipe adapted from Bon Appetit.)
Check out more healthy breakfast ideas.