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Bring dates, cardamom, ¼ tsp. salt, and 1 cup water to a boil in a small saucepan. Cook, stirring often, until dates are very soft, about 5 minutes. Add rhubarb and cook, stirring occasionally, until rhubarb is soft and compote has thickened, 7–10 minutes. Let cool.
Meanwhile, pulse ricotta and remaining ¼ tsp. salt in a food processor to combine. With motor running, stream in 1 Tbsp. oil; process until ricotta is ultrasmooth and airy, about 1 minute. (Or, whisk ricotta, salt, and oil in a medium bowl until smooth and light.)
Heat 1 Tbsp. oil in a large nonstick skillet over medium. Add 2 slices of bread; cook until golden brown and crisp underneath, about 4 minutes. Transfer to plates and turn fried side up. Repeat with remaining 1 Tbsp. oil and remaining bread.
Spread ricotta on toasts and top with compote. Scatter pistachios over; season with pepper.