Butter-Toasted Apricots & Rhubarb Jam Cottage Cheese Toast

For the Rhubarb Jam: Combine 2 cups rhubarb chopped into 1” pieces with 1/3 cup sugar and the juice from half a lemon in a pot over low heat on the stove. Cover and cook for 20 minutes until the jam is formed. For the Butter-Toasted Apricots: Sear apricots on the stove over medium-high heat in a little pat of butter until softened and slightly caramelized. To assemble: Spread cottage cheese on toast, then top with the homemade rhubarb jam and butter-toasted apricots. Finish by topping with sea salt, sumac, dill, and a drizzle of olive oil.