Rhubarb salsa and ricotta toast

By Jason Skrobar
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  • 4 pieces multigrain bread, toasted and buttered
  • 2 cups ricotta
  • 2 cups rhubarb salsa (recipe to follow)
  • 8 pieces of prosciutto (optional)
  • 4 tablespoons honey
  • 2 teaspoons cracked black pepper
  • Fresh herbs for garnish (such as mint, parsley or dill)

Rhubarb salsa:

  • 2 cups rhubarb, chopped
  • 1 cup blackberries, quartered
  • 1/4 cup white sugar
  • 1/4 cup red onion, finely minced
  • 1 cup baby tomatoes, quartered
  • 1/2 jalapeno, finely minced
  • 1 lemon, zested
  • 1/3 cup olive oil
  • 1/4 cup apple cider vinegar
  • Salt and pepper to taste


  1. Smear some ricotta onto each piece of buttered toast. Top with prosciutto if using, salsa and a drizzle of honey. Sprinkle with black pepper and garnish with fresh herbs. Enjoy!

Rhubarb salsa:

  1. Add the rhubarb, blackberries and sugar to a large mixing bowl and mix well. Let this sit for about 30 minutes to help release some of their juices.
  2. Once the fruit has released some juice, add all the other ingredients and mix well to combine.

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