Honey roasted rhubarb toast! Sweet honey baked rhubarb with ricotta pistachio toast and mint. The perfect vegetarian spring breakfast or light lunch with fresh rhubarb.
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper (optional).
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.
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!