This recipe is like cheesecake on toast: tangy, sweet, and delicious! The ricotta give you a dose of protein, and rhubarb and whole grain toast offer up fibre, making for a super satisfying breakfast or snack. Roasting the rhubarb adds a unique depth to its flavour, especially when paired with flavours from honey, vanilla, and orange zest. We used our very own Melon Blossom Honey of course, but whatever you have on hand would work! Alternatively, you could swap it out for maple syrup. Give it a try and let me know what you think!

*Serves 3-4

Ingredients

2 cups rhubarb, cut into 2-inch long pieces

1/3 – 1/2 cup honey, depending how sweet you like it!

1 teaspoon vanilla extract

1 teaspoon orange zest

1 cup ricotta cheese

3-4 thick slices of bread of choice

1 tablespoon sliced or chopped almonds

Instructions

Preheat oven to 400°.
Wash, trim, and chop rhubarb. Cut them diagonally for an extra pretty presentation!
Whisk vanilla into honey.
Toss rhubarb pieces with honey in a medium-sized bowl until they are evenly coated.
Sprinkle with orange zest.
Transfer prepared rhubarb pieces to a baking pan lined with parchment paper. There will be some extra honey in the bowl, so be sure to scrape that out on top of the rhubarb pieces!
Roast for 15 minutes or so. Rhubarb should be tender but still holding its shape.
While rhubarb roasts, toast your bread.
Spread approximately ¼ cup of ricotta cheese on each piece of toast.
When rhubarb is ready, lay atop your ricotta toast.
Spoon some of the liquid (it’s so good!) from the pan on top of the rhubarb pieces.
Sprinkle with almonds and enjoy!

Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney