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Honey roasted rhubarb toast

Honey Roasted Rhubarb Toast: A Sweet Spring Delight

Enjoy Honey Roasted Rhubarb Toast, a delicious spring dish combining tart rhubarb and honey for a refreshing breakfast or light lunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Toast
  • 2 cups Fresh Rhubarb Substitute with strawberries or other berries if desired.
  • 2 tablespoons Honey Maple syrup can be used for a vegan alternative.
  • 2 slices Rustic Bread Sourdough or whole grain preferred.
  • 1/2 cup Ricotta Cheese Cottage cheese can be used for a lighter texture.
  • 1/4 cup Chopped, Roasted Pistachios Can substitute with almonds or walnuts.
  • 1 tablespoon Fresh Mint Can omit or swap for basil.
  • 1 pinch Sea Salt
For the Drizzle
  • 1 tablespoon Additional Honey For drizzling on top.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • Toaster

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Wash and chop the fresh rhubarb into 1-inch pieces. Toss with honey in a mixing bowl.
  3. Spread the sweetened rhubarb on the prepared baking sheet in a single layer.
  4. Roast the rhubarb for about 15 minutes until tender but still holding shape.
  5. Slice the rustic bread and toast until golden brown and crispy, about 3-5 minutes.
  6. Whip the ricotta cheese in a bowl until light and airy. Spread over toasted bread.
  7. Top each slice of bread with the warm rhubarb and sprinkle with chopped pistachios.
  8. Sprinkle fresh mint over the top, drizzle with additional honey, and add a pinch of sea salt.

Nutrition

Serving: 1toastCalories: 180kcalCarbohydrates: 30gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store any leftover roasted rhubarb in an airtight container in the refrigerator for up to 3 days. Toast bread just before serving to maintain crispiness.

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