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.

26 Comments ( Reply )

  1. cozydelicious
    Apr 05, 2010 @ 8:15 am

    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!

    Reply

  2. cozydelicious
    Apr 05, 2010 @ 8:15 am

    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!

    Reply

  3. Mo@MommyRD
    Apr 05, 2010 @ 11:26 am

    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!

    Reply

  4. Mo@MommyRD
    Apr 05, 2010 @ 11:26 am

    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!

    Reply

  5. Kristin
    Apr 05, 2010 @ 11:59 am

    Can’t wait to try making this! My mouth is already watering.

    Reply

  6. Kristin
    Apr 05, 2010 @ 11:59 am

    Can’t wait to try making this! My mouth is already watering.

    Reply

  7. Julie @SavvyEats
    Apr 05, 2010 @ 12:22 pm

    This looks gorgeous and delicious!

    Reply

  8. Julie @SavvyEats
    Apr 05, 2010 @ 12:22 pm

    This looks gorgeous and delicious!

    Reply

  9. Estela @ Weekly Bite
    Apr 05, 2010 @ 2:08 pm

    This looks perfect! I love the combo of rhubarb and strawberries!

    Reply

  10. Estela @ Weekly Bite
    Apr 05, 2010 @ 2:08 pm

    This looks perfect! I love the combo of rhubarb and strawberries!

    Reply

  11. Holly
    Apr 05, 2010 @ 2:51 pm

    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!!!

    Reply

    • anutritionisteats
      Apr 05, 2010 @ 8:39 pm

      I am so excited for the farmers market too! Only a few more weeks!

      Reply

  12. Holly
    Apr 05, 2010 @ 2:51 pm

    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!!!

    Reply

    • anutritionisteats
      Apr 05, 2010 @ 8:39 pm

      I am so excited for the farmers market too! Only a few more weeks!

      Reply

  13. Kristie
    Apr 05, 2010 @ 5:37 pm

    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.

    Reply

  14. Kristie
    Apr 05, 2010 @ 5:37 pm

    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.

    Reply

  15. coffeeandberries
    Apr 05, 2010 @ 9:45 pm

    YUM! That looks amazing. Although, I’ve never actually had rhubarb. However, if it can look this good, it’s at the top of my “to taste” list!

    Reply

  16. coffeeandberries
    Apr 05, 2010 @ 9:45 pm

    YUM! That looks amazing. Although, I’ve never actually had rhubarb. However, if it can look this good, it’s at the top of my “to taste” list!

    Reply

  17. fittoindulge
    Apr 05, 2010 @ 11:34 pm

    Mmmmm.. goat cheese AND rhubarb? Say no more. Delish!

    Reply

  18. fittoindulge
    Apr 05, 2010 @ 11:34 pm

    Mmmmm.. goat cheese AND rhubarb? Say no more. Delish!

    Reply

  19. Kate
    Apr 06, 2010 @ 2:03 pm

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

    Reply

  20. Kate
    Apr 06, 2010 @ 2:03 pm

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

    Reply

  21. Jonell Galloway
    Apr 12, 2010 @ 9:08 am

    What a well-balanced breakfast, especially if you use chunky whole-grain bread instead of baguette!

    Reply

  22. Jonell Galloway
    Apr 12, 2010 @ 9:08 am

    What a well-balanced breakfast, especially if you use chunky whole-grain bread instead of baguette!

    Reply

  23. Susan
    May 23, 2010 @ 11:06 pm

    Yum! I would try it with mascarpone (sweet Italian cream cheese).

    Reply

  24. Susan
    May 23, 2010 @ 11:06 pm

    Yum! I would try it with mascarpone (sweet Italian cream cheese).

    Reply

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