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.
350g of rhubarb
Fresh thyme leaves
2 tablespoons of runny honey
6 tablespoons of balsamic vinegar
Soft goat cheese
Your favourite baguette
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!