- 1 1/2 pounds trimmed rhubarb, cut into 1-inch pieces
- 1 cup sugar
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 2 tablespoons minced peeled fresh ginger
- 2 1-pint containers fresh strawberries, hulled, quartered lengthwise
- 1 cup fresh ricotta cheese
- 12 diagonal baguette slices, toasted
- Preheat oven to 350°F. Combine first 5 ingredients in 13x9x2-inch glass baking dish. Cover with foil; bake until rhubarb is soft, about 1 hour. Remove from oven. Mix strawberries into rhubarb mixture in baking dish. Cover; let stand at room temperature 5 minutes. Uncover; cool to room temperature. Cover and chill.
- Spread ricotta cheese over toasts. Top with generous spoonful of preserves.