Ingredients

• 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

Instructions

1. 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.
2. Spread ricotta cheese over toasts. Top with generous spoonful of preserves.