Well, I have not only changed my idea on rhubarb (and also my mothers) but I am finally planting my own rhubarb in the yard! Rhubarb Bruschetta with Goat Cheese was one of my big game changers. The honey calms down the tartness of the rhubarb and the creamy goat cheese makes the whole bite just melt in your mouth!
Rhubarb Bruschetta with Goat CheeseMakes 10-12 (depending on how wide your baguette is)
2 cups rhubarb, small diced
1/2 c red onion, small diced
2 T olive oil
1 T balsamic vinegar (I like using a fruity balsamic like peach or strawberry)
1 t fresh lemon juice
1 t honey
1 t red wine vinegar
1 t fresh thyme, chopped
1/2 t salt
1/2 t dry mustard
4 oz crumbled goat cheese
10-12 slices of a sourdough or french baguette
Mix all the bruschetta ingredients together, except for the goat cheese. Let sit in the fridge for an hour or so to let the flavors come together.
Meanwhile, place your sliced baguette pieces on a pan and drizzle them with a little olive oil. Bake them at 325° for 8-10 minutes turning them over halfway through. They should be nice and crispy but a little chewy in the middle. If you like them more crispy, leave them in the oven.
When you are ready to serve them, scoop the bruschetta filling on the baguette and top with goat cheese. Enjoy!