Honey baked rhubarb toast with ricotta and pistachios recipe! Honey roasted rhubarb / Spring recipes / Vegetarian breakfast or lunch / Open faced sandwiches // Rhubarbarians

Honey baked rhubarb toast with ricotta and pistachios

Honey baked rhubarb on ricotta toast with chopped pistachios and extra honey drizzle. An easy and delicious way to enjoy rhubarb for breakfast, lunch, dinner, or as an appetizer!

Course Appetizer
Cuisine American
Keyword baked rhubarb
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 large toasts


  • 4 medium stalks fresh rhubarb, cut into bite sized pieces. About 3 cups
  • 3 Tbsp honey
  • 4-6 large slices rustic bread of your choice.
  • 8 oz ricotta cheese
  • 4 Tbsp chopped, roasted pistachios
  • 1 Tbsp chopped, fresh mint (optional)
  • additional honey for drizzle
  • sea salt


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (optional). 

  2. Toss the rhubarb with the 3 Tbsp of honey and spread evenly on your baking sheet. Bake for 15 minutes, or until rhubarb is very soft.

  3. Meanwhile, toast your bread. Give your ricotta a good stir and whip some air into it. When the toast is ready, spread the ricotta evenly over your slices. Top with as much rhubarb as you'd like and sprinkle the pistachios and the mint on top. Drizzle as much honey as you'd like over the top and season with a bit of sea salt. Enjoy!

Recipe Notes

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