By Gabe Thompson, Executive Chef Anfora, L'Artusi, dell'Anima - New York City
Preheat oven to 350°F.
Dice rhubarb into small cubes and toss with maple syrup. Add orange zest, 1 teaspoon lemon zest, juice of one lemon, and one teaspoon salt. Place mixture in a shallow baking dish and cover. Bake for thirty minutes. Let cool to room temperature.
Slice baguette into about 12 slices and toast slices. Place generous portion of ricotta on baguette and top with rhubarb mixture. Top with olive oil drizzle.
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