When the weather first warms up in Spring, I head to the grocery stores to search for rhubarb. In my current neck of the woods, I am always looking for it in stores a bit too early. Then I have to wait to make the delicious dishes featuring this harbinger of Spring.
Finally, last week, one of the three grocery stores we frequent had some fresh rhubarb. I bought a bunch of it and made the first of the recipes I had picked out more than a month ago.
Bruschetta is something we eat often in Summer when the tomatoes are ripe and fresh. Often, it is a light dinner for us, eaten out on the deck, and accompanied by a bottle of wine. It’s one of our favorite Summer meals.
The first recipe using rhubarb I wanted to showcase here is also a bruschetta recipe. This one is for perfect for Springtime. Rhubarb is simmered to a mash with some red onion, sugar, and lemon juice, then flavored with a bit of dried lavender. Toasted bread is spread with some goat cheese and topped with the rhubarb jam. Chopped pistachios are sprinkled over top. This is a great Spring appetizer or a light dinner and it is destined to be part of our weekly rotation of meals when rhubarb is in season!
Rhubarb Bruschetta
Rhubarb Bruschetta (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 1-1/2 dozen pieces, 8 – 10 appetizer servings
Ingredients:
- 3 tablespoons olive oil, divided
- 8 ounces (1-1/2 cups) chopped fresh or frozen rhubarb
- 1/2 chopped red onion (1/2 cup)
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dried lavender flowers
- 18 (1/4-inch thick) slices French baguette
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped pistachios
Prep the veggies & nuts first.
Directions:
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the rhubarb, onion, sugar, and lemon juice to the pan. Cook and stir until tender, about 5-7 minutes.
Cook the rhubarb with the onion and the sugar.
Stir in the zest and lavender. Remove the mixture from the heat. Mash the jam to a chunky consistency and set it aside.
Add the zest and lavender to the rhubarb mixture.
Brush the bread slices on both sides with the remaining 2 tablespoons of olive oil. Place the bread on an ungreased baking sheet. Broil the bread on high, 3 – 4 inches from the heat until the slices are golden brown, 1-2 minutes on each side. Spread each slice with goat cheese.
Broil the bread then top it with some goat cheese . . .
Top each with some rhubarb jam and top with chopped pistachios.
. . . and garnish with the pistachios.
Serve immediately.
This is awesome!
Savory & delicious for Spring! ~Linda
Rhubarb Bruschetta (adapted from tasteofhome.com) Total Time Required: 30 minutes, Makes: 1-1/2 dozen pieces, 8 – 10 appetizer servings
Ingredients:
- 3 tablespoons olive oil, divided
- 8 ounces (1-1/2 cups) chopped fresh or frozen rhubarb
- 1/2 chopped red onion (1/2 cup)
- 1/4 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dried lavender flowers
- 18 (1/4-inch thick) slices French baguette
- 1/2 cup crumbled goat cheese
- 1/4 cup chopped pistachios
Directions:
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the rhubarb, onion, sugar, and lemon juice to the pan. Cook and stir until tender, about 5-7 minutes. Stir in the zest and lavender. Remove the mixture from the heat. Mash the jam to a chunky consistency and set it aside.
Brush the bread slices on both sides with the remaining 2 tablespoons of olive oil. Place the bread on an ungreased baking sheet. Broil the bread on high, 3 – 4 inches from the heat until the slices are golden brown, 1-2 minutes on each side. Spread each slice with goat cheese. Top each with some rhubarb jam and top with chopped pistachios. Serve immediately.