This vanilla poached rhubarb compote can be made in a matter of minutes and enjoyed in so many ways.
To prepare the rhubarb, remove the leaves and woody stems, then cut the rhubarb into 2 inch batons.
Place the rhubarb, sugar, water, lemon zest and juice, and vanilla bean in a large saucepan.
Bring to a boil over medium heat, then turn the heat down to low and let it simmer for 7-10 minutes until the rhubarb softens. You don’t want to overcook it or the rhubarb will fall apart. and become stringy.
During cooking, flip the rhubarb and move them around so they cook evenly. Remove the pan from heat and set aside.
Toast the bread until golden and slightly crisp.
Spread about 2 tablespoons of ricotta on the toast.
Add a couple spoonfuls of poached rhubarb and sprinkle with toasted walnuts before serving.
Note: the rhubarb compote will keep in the fridge for 72 hours. Save the leftover syrup for a cocktail.