Roasted Rhubarb Toast with Whipped Ricotta and Mascarpone

 

Preheat the oven to 350°F. Diagonally slice 2 or 3 stalks of rhubarb and toss together in a medium baking dish with ⅓ C. sugar, 1 tsp. grated orange zest and juice of half an orange. Bake for 25 minutes, gently stirring halfway through.  In a small bowl, whisk together ½ C. each of whole-milk ricotta and mascarpone until thick and creamy. Sweeten to taste with 1–2 T. sugar, honey or maple syrup.  Spread each piece of toast with a thick layer of the cheese mixture and spoon over the rhubarb and syrupy juices.