Name: Whipped Ricotta Toast With Date and Rhubarb Compote
Yield: 4 servings
Ingredients: 5 Medjool dates, pitted, chopped; ⅛ tsp. ground cardamom; ½ tsp. kosher salt, divided; 2 medium rhubarb stalks (about 4 oz.), chopped; 1 cup whole-milk fresh ricotta; 3 Tbsp. extra-virgin olive oil, divided; 4 1"-thick slices country-style sourdough bread; 2 Tbsp. coarsely chopped raw pistachios; Freshly cracked black pepper

Whipped ricotta cheese on two slices of toast with date and rhubarb compote

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Summer Moore

Caramelly Medjool dates mellow rhubarb’s astringent tartness with their earthy sweetness. Serve any extra with pancakes, oatmeal, or yogurt.

What you’ll need

Food Processor
$63 At Amazon
Small Offset Spatula
$9 At Amazon
Small Saucepan
$155 At Amazon
Large Nonstick Skillet
$50 At Amazon

Recipe notes