rhubarb & strawberry breakfast crostini

Now that Spring as officially arrived, I’m ready to embrace the seasons fruits and vegetables – starting with this sweet breakfast-esq crostini. I thought this would be a perfect way to start Easter morning, but really, this would be a perfect way to start any day.

The tangy rhubarb mixed with the spice of the ginger and sweetness of strawberries pairs wonderfully with some toasted bread and creamy goat cheese. It would be a great addition to any brunch table and I have a feeling the preserves will be perfect over some oatmeal or coconut ice cream.

Rhubarb & Strawberry Breakfast Crostini makes about 2 cups preserves – adapted from Bon Appétit

  • 2 1/2 cups rhubarb, cut into 1″ pieces
  • 1 Tbsp fresh ginger, minced
  • 5 Tbsp orange juice
  • 2 Tbsp sugar
  • 2 cups fresh strawberries, sliced
  • 1 baguette, sliced and toasted
  • goat cheese with honey

Pre-heat oven to 350° F. Combine first four ingredients in baking dish and bake for about 30 minutes, until rhubarb is soft. Stir in strawberries and let cool at room temperature. Refrigerate preserves until ready to serve. Top baguette slices with a smear of goat cheese and preserves.

Comments

  1. says

    This looks wonderful! I never quite know what to do with rhubarb beyond pie, and this is a fantastic idea. So bright and spring-ish. I’m wondering about ricotta instead of the goat cheese though (simply because I have a huge tub of ricotta in my fridge!) and while it wouldn’t be as tangy I think it might work. I’ll let you know!

  2. says

    This looks wonderful! I never quite know what to do with rhubarb beyond pie, and this is a fantastic idea. So bright and spring-ish. I’m wondering about ricotta instead of the goat cheese though (simply because I have a huge tub of ricotta in my fridge!) and while it wouldn’t be as tangy I think it might work. I’ll let you know!

  3. says

    Oh my heart is fluttering. I can’t believe it’s rhubarb time already. I will have my mom bring some out when she comes to visit in a couple weeks.
    I always make a rhubarb dessert and a rhubarb chutney, now I will definitely be making this crostini too!

  4. says

    Oh my heart is fluttering. I can’t believe it’s rhubarb time already. I will have my mom bring some out when she comes to visit in a couple weeks.
    I always make a rhubarb dessert and a rhubarb chutney, now I will definitely be making this crostini too!

  5. says

    if you had a show on the food network, i would love it. your recipes are always so simple and elegant, yet look SO AMAZING. i need to experiment more with rhubarb…i can’t wait until the madison farmers market opens!!!

  6. says

    if you had a show on the food network, i would love it. your recipes are always so simple and elegant, yet look SO AMAZING. i need to experiment more with rhubarb…i can’t wait until the madison farmers market opens!!!

  7. says

    Amazing. I absolutely LOVE cooked rhubarb. It brings back such childhood memories, my parents would grow it in our backyard every year and make rhubarb jam. TO DIE for. I always forget about it though! I may need to pick up some frozen because now I neeeeed to make this.

  8. says

    Amazing. I absolutely LOVE cooked rhubarb. It brings back such childhood memories, my parents would grow it in our backyard every year and make rhubarb jam. TO DIE for. I always forget about it though! I may need to pick up some frozen because now I neeeeed to make this.

  9. says

    rhubarb! i love it. it makes such yummy baked goods and it is a sure sign that warmer months are upon us. yay!

  10. says

    rhubarb! i love it. it makes such yummy baked goods and it is a sure sign that warmer months are upon us. yay!

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