2 slices of toast topped with strawberry, rhubarb and ricotta on a wooden serving board next to a small bowl of honey beside a wooden honey dipper.

Strawberry Rhubarb Ricotta Toast

Name: Strawberry Rhubarb Ricotta Toast
Ingredients: 2 ½ cups sliced Ontario strawberries, divided; 1 ½ cups sliced Ontario rhubarb; 2 sprigs of thyme; 1 tbsp lemon juice; 2-3 tbsp local honey, or to taste; 3 tbsp white or black chia seeds; 8 slices of thick-cut crusty whole grain bread, toasted; 1 1/2 cups full-fat Ontario ricotta cheese; Honey, for garnish; Thyme, for garnish; ½ cup crushed pistachios, for garnish

Savour Ontario Kitchen Jun 28 2021

Everyday Delicious

2 hr 35 min

Serves 8

Forget avocado toast, have you ever tried Strawberry Rhubarb Toast made with delicious, local, Ontario Ricotta? Well.... your mornings just got a whole lot better with this recipe! Made with Ontario strawberries and rhubarb, the sweet and tart flavours blend together beautifully with the ricotta, creating a wonderful texture, perfect for spreading on toast. With each bite, you’ll get a blast of sweet, crunchy, nutritious, goodness! Hit up your local farmers market and bakery and whip up this glorious recipe, you deserve it!

Prep 15 MIN

Cook 30 MIN

Chill 2 hr

Strawberry Rhubarb Chia Jam

2 ½ cups sliced Ontario strawberries, divided Checkbox selected

1 ½ cups sliced Ontario rhubarb Checkbox selected

2 sprigs of thyme Checkbox selected

1 tbsp lemon juice Checkbox selected

2-3 tbsp local honey, or to taste Checkbox selected

3 tbsp white or black chia seeds Checkbox selected

Toast

8 slices of thick-cut crusty whole grain bread, toasted Checkbox selected

1 1/2 cups full-fat Ontario ricotta cheese Checkbox selected

Honey, for garnish Checkbox selected

Thyme, for garnish Checkbox selected

½ cup crushed pistachios, for garnish Checkbox selected

Method

Step 1

In a medium-sized saucepan, heat the rhubarb, 1 ½ cups of strawberries and thyme sprigs over medium heat until they start to bubble and get syrupy.

Step 2

Once they start to soften, remove the residual sprig and mash the fruit gently with a potato masher to a jammy, loose texture with some visible bits in it.

Step 3

Add the lemon juice and honey to taste and transfer to a fridge-friendly container.

Step 4

Mix in the chia seeds and allow to set in the fridge for at least two hours or overnight.

Step 5

When ready to serve, add about 3 tbsp of ricotta to each piece of toast and top with a generous dollop of the chia jam.

Step 6

Finish with the residual sliced strawberries and garnish with honey and thyme leaves, to taste, and a sprinkle of crushed pistachios.

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