Vanilla poached rhubarb with ricotta walnut toast

Ingredients

• 1 pound rhubarb, leaves and woody bases removed
• 1/2 cup granulated sugar
• 1/2 cup water
• Juice and zest of 1 Meyer lemon
• 1 vanilla bean, splitted
• 4 slices of sourdough bread
• 1/2 cup fresh ricotta cheese
• 1/4 cup toasted walnuts, roughly chopped
• 1 cup vanilla poached rhubarb

Instructions

1. 1

   To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.

2. 2

   Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.

3. 3

   Bring to a boil over medium heat, then turn the heat down to low and let it simmer for 7-10 minutes until the rhubarb softens. You don’t want to overcook it or the rhubarb will fall apart. and become stringy.

4. 4

   During cooking, flip the rhubarb and move them around so they cook evenly. Remove the pan from heat and set aside.

5. 5

   --- Vanilla poached rhubarb ricotta walnut toast ---

6. 6

   Toast the bread until golden and slightly crisp.

7. 7

   Spread about 2 tablespoons of ricotta on the toast.

8. 8

   Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.