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Rhubarb and Strawberry Breakfast Crostini
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| Ingredients Prep: 10 minutes | Cook: 30 minutes | Total Time: 40 minutes | |
| 2 1/2 cups | rhubarb, cut into 1 inch pieces |
| 1 tablespoon | fresh ginger, minced |
| 5 tablespoons | orange juice |
| 2 tablespoons | sugar |
| 2 cups | fresh strawberries, sliced |
| 1 | baguette, sliced and toasted |
| goat cheese with honey Instructions Pre-heat oven to 350° F. Combine first four ingredients in baking dish and bake for about 30 minutes, until rhubarb is soft. Stir in strawberries and let cool at room temperature. Refrigerate preserves until ready to serve. Top baguette slices with a smear of goat cheese and preserves. Nutritional Information Makes: 4 servings Calories131 Carbohydrates22.9 g Dietary fiber3.3 g Cholesterol7 mg | |
| 3.1 g | Fat |
Saturated fat1.8 g
Sodium69 mg
Protein4 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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