I really like working with a colour palette, while also not having it be the main purpose of the dish. I want it to taste great, but also play off a certain set of colors. This one works with shades of pink and light red, and is one of my favorite dishes to make at the moment. Note: You’ll probably end up with a little bit of extra rhubarb purée and pickled rhubarb –congratulations – as both are delicious on almost everything and keep well, too. Alternatively, you could just double the amount of toast you make.   Serves 4     Rhubarb purée and pickled rhubarb 1 pound (455 g) rhubarb 3/4 cup (150 g) granulated sugar 3/4 cup (180 ml) plus 2 tablespoons white wine vinegar 1 tablespoon kosher salt   To serve 10 baby red radishes (tops reserved for other uses, such as Salsa Verde) 4 slices Deanie’s Brioche or Pain de Mie, 1 inch (2.5 cm) thick extra-virgin olive oil kosher salt 11 ounces (315 g) Whipped Ricotta (see below) 2 ounces (60 g) pickled rhubarb, or to taste 4 tablespoons rhubarb purée, or to taste flaky sea salt freshly ground black pepper   Make the […]