This recipe for a Roasted Rhubarb Sandwich is a new take on a classic grilled cheese! With toasty bread, caramelized onions, soft rhubarb, a tangy spread, and fresh mint, it’s a perfect summer sandwich.
If you’d followed the site for a while, you may know that I LOVE rhubarb. While it is classically enjoyed in desserts (like this Brown Butter Rhubarb Crumble or this Tessellated Rhubarb Almond Cake). This sandwich was my first true foray into a savory application of rhubarb and wow, I am so happy with how it turned out! Like many vegetables, when rhubarb is roasted it becomes slightly sweet and a bit soft. When raw, it has a very bitter taste that almost “needs” sugar. Roasting mellows this quite a bite and makes this bright pink veggie a perfect sandwich base.
How to Roast Rhubarb
- Slice rhubarb into 2 inch sized pieces, cutting each end at a slight angle. There is no need to peel it.
- Add to a lined baking sheet and coat with 2 TBS neutral oil, like avocado. Sprinkle with 1/4 tsp salt.
- Roast on the middle rack of the oven for about 15 minutes, or until soft. The thickness of your rhubarb will impact its roasting time, so it may only take 10 minutes if you’re using thin pieces. Do your best to use rhubarb that is close to the same thickness.
Ingredients for a Rhubarb Sandwich
A cashew spread makes up the base of the sandwich. To begin the recipe, this is made in a blender, outlined below.
Next, you’ll roasted 2 stalks of rhubarb in some neutral oil and a bit of salt.
Finally, for the quick caramelized onions you will need more neutral oil, a small onion, some salt, brown sugar, and optional balsamic vinegar. I call these “quick” as unlike traditional caramelized onions which can take 45+ minutes, we’re adding a bit of brown sugar to hasten the sweetening process.
To finally assemble the sandwich, you’ll want some crusty sourdough bread, butter, fresh mint, honey/agave, and alfalfa sprouts. Many of these ingredient items are customizable to your personal preference.
What is “vegan goat cheese” and how do you make it?
Vegan “goat cheese” is not actually made from dairy at all. It has a similar tangy flavor and spreadable consistency to regular goat cheese, and can be used in similar applications. It really is a cashew spread made with nuts, apple cider vinegar, lemon juice, optional miso, salt, and water.
If you’d like, feel free to substitute any other “cheesy” spread you enjoy. I would even think hummus could be fun to try! Remember keeping things savory will help offset the naturally sweet notes of honey and caramelized onions.
How to Customize this Recipe
Any other tender herb (like basil or parsley) can be substituted for mint. It can also be omitted!
Any kind of creamy cheese-y spread will work as the base of this sandwich.
Feel free to keep this open-faced (as pictured above) if you’re in the mood for something less filling. I also think this roasted rhubarb could make for an excellent crostini topping on a baguette!