| 3.9°C Dublin

Rhubarb and Goat's Cheese on Toast

Close

Rhubarb and goat's cheese on toast

Rhubarb and goat's cheese on toast

Rhubarb and goat's cheese on toast

Rhubarb's tartness is usually covered up with a good dose of sugar.

In this recipe we let it retain a little of its true flavour, allowing it to battle with the goat's cheese for attention (we love St Tola Goat Cheese made in County Clare, http://www.st-tola.ie/). Our reduced balsamic vinegar is the sweetener that brings it all together.

 

Ingredients

350g of rhubarb

Fresh thyme leaves

2 tablespoons of runny honey

Olive oil

Salt

Pepper

Home & Property

Get the best home, property and gardening stories straight to your inbox every Saturday.

This field is required

6 tablespoons of balsamic vinegar

Soft goat cheese

Your favourite baguette

Close

Rhubarb and goat's cheese on toast

Rhubarb and goat's cheese on toast

Rhubarb and goat's cheese on toast

Method

1. Pre-heat your oven to 180c/160c fan/Gas Mark 5. Chop your rhubarb stems into pieces that are about 3 cm long. Arrange them on a roasting tray and scatter with a few thyme leaves. Drizzle the honey over the rhubarb. Add a drizzle of olive oil and a sprinkling of salt and pepper. Roast for 15 to 20 minutes or until the rhubarb is soft and cooked through.

2. Meanwhile, make your balsamic vinegar reduction by pouring it into a small saucepan. Over a very low heat, stir and gently simmer until it thickens to a drizzle friendly consistency. This will take about 15 minutes and can't be rushed so take your time with it.

3. Toast four slices of your baguette before slathering them with goat cheese.

4. When your rhubarb is cooked through, top the goat cheese toasts with pieces of rhubarb and sprinkle with a bit more salt. Drizzle balsamic reduction on top and enjoy!


Most Watched





Privacy