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.
Ingredients
Makes 6 servings
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
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Reviews (4)
Back to TopSeeing so many bad reviews I felt compelled to do a comprehensive review. FIRST thing to know: This recipe makes A LOT (almost 2 quarts) I would consider making half becuase it's not likely going to freeze well and who needs this much? SECOND: I would use less ginger, maybe even half as much as it completley overpowers the rhubarb THIRD: Don't judge it when it you've added the strawberries,(which is almost the last step) the flavours didn't marry until it was refrigerated. Chilling it is the last step- The next morning it was quite good on crostini and even the colour improved overnight. It coud easily be served with waffles or ice cream (the full recipe makes a lot!). FOURTH: To answer one reviewer-why bother? If made a day in advance it could really make an impressive addition to a breakfast, it will be clear it is something you made and not taken from a jar. I say yes to this recipe!
ju1244
Beverly Hills, CA
6/13/2018
Thank you for sharing this delicious recipe. I adore everything related to strawberry.
TaishaHafer
4/15/2010
I served this compote with scottish scones. It was delicious!
JeriRecipes
NMB, SC
4/14/2010
Purchased strawberry jam would have been better.
lisascircle
4/8/2010
