Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

Photo by Michael Piazza / Styled by Catrine Kelty

Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ cup sugar, 1 teaspoon grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through.

In a small bowl, whisk together ½ cup each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 tablespoons sugar, honey or maple syrup.

Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.

This recipe appeared in the Spring 2023 issue as part of a larger story: A Toast to Spring.