Rhubarb bruchetta

This is turning into a rhubarb week as I have several rhubarb dish recipes on hold. Having one ingredient in season, almost by itself is quite unique and slightly challenging as well. The great thing with rhubarb though is that you are able to harvest it for a couple of months if the weather is ok. And currently it is growing like crazy in the backyard.

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Today I have decided to make a starter dish with rhubarb and chevre. It is a delicious little starter for a date night dinner or as part of a spring tapas table. The rhubarb is oven roasted in raspberry syrup and red wine vinegar, whereas the bread is oven roasted with chevre and a good olive oil.

This dish you can start preparing the day before if needed. The rhubarb can be baked ahead and left in the fridge until you are ready to finish the dish. Cold baked rhubarb on a warm bruchetta is quite a nice contrast.

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Oven baked rhubarb:
3 – 4 rhubarb stalks
3 tbsp raspberry syrup
3 tbsp red wine vinegar

Turn the oven on to 150 degrees Celsius.
Clean, peel and cut the rhubarb into little sticks. If they are very thick, you can also halve them.
Put them in a small oven baking dish and pour the raspberry syrup and vinegar on top. Toss it gently and put in the oven to cook. Cook for 45 minutes until tender. Take out of the oven and leave to cool in the oven dish.

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Bread or baguettes
100 grams fresh chevre
Good olive oil

Turn the oven onto 200 degrees Celsius.
Cut the bread/baguettes into slices. If using bread, halve them so make smaller portions. Sprinkle a little oil on. Use a silicone brush to spread over the surface of the bread. Don’t use too much oil. Cut or tear the chevre into little chunks and spread over the slices. For this dish, I have used fresh chevre. One with a rind will not fit too well on this dish.
Cook the slices with chevre in the oven for 10 – 15 minutes until you get golden tips on the bread and the chrevre.

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Take out and plate up by adding rhubarb sticks on top of the bruchetta. Sprinkle a little bit of pepper over and lastly sprinkle a little of the leftover jus over the bruchettas.

Enjoy as a nice tasty starter or as part of a tapas spread. It fits nicely with a good pinot noir or a good rosè on a Summer night.

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2 thoughts on “Rhubarb bruchetta

  1. Pingback: Coconut panna cotta with oven baked rhubarb | Homegrown & Homemade

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