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Roasted Rhubarb Sandwich

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.

four pieces of toasted bread topped with rhubarb and cashew cheese

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). It’s also delicious in drinks, like this Rhubarb Shrub or Strawberry Rhubarb Margarita. 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

  1. Slice rhubarb into 2 inch sized pieces, cutting each end at a slight angle. There is no need to peel it.
  2. Add to a lined baking sheet and coat with 2 TBS neutral oil, like avocado. Sprinkle with 1/4 tsp salt.
  3. 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.
rhubarb, bread, and onions to make rhubarb sandwiches

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.

a hand drizzling honey over slices of roasted rhubarb sandwiches

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!

and overhead shot of two roasted rhubarb sandwiches on a board

Do you love rhubarb? Be sure to check out this round up of all of my Vegan Rhubarb Recipes.

Other Sandwiches Recipes to Try Next

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four pieces of toasted bread topped with rhubarb and cashew cheese

Roasted Rhubarb Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Emily
  • Total Time: 25 minutes
  • Yield: 2 sandwiches 1x
  • Diet: Vegan


This recipe for a Roasted Rhubarb Sandwich is a new take on a classic grilled cheese! With toasty bread, soft rhubarb, vegan “goat” cheese, and fresh mint, it’s a perfect summer sandwich.



For vegan “goat cheese” (makes extra):

  • 1 cup cashews
  • 1 TBS apple cider vinegar
  • 1 tsp lemon juice
  • 1 tsp miso (optional)
  • 1/4 tsp salt (omit if you added miso)
  • 1/4 cup hot water 

For roasted rhubarb:

  • 2 stalks rhubarb 
  • 1 TBS neutral oil
  • 1/2 tsp salt 

For quick caramelized onions:

  • 2 TBS neutral oil
  • 1 small onion, chopped into pieces
  • 1/4 tsp salt
  • 1 TBS brown sugar
  • 1 TBS balsamic (optional)

For sandwich:

  • 4 slices crusty sourdough bread 
  • 2 TBS vegan butter
  • 3 sprigs fresh mint
  • 4 tsp honey or agave syrup 
  • 1 cup alfalfa sprouts 


  1. Begin by adding cashews, vinegar, lemon juice, miso (if using), salt, and hot water to a high-speed blender or food processor. Blend until smooth, adding more water as needed to help achieve a smooth consistency. Set aside.
  2. Preheat the oven to 400 degrees F and line a baking sheet with a mat or parchment. Slice rhubarb into 2-inch pieces and toss with oil. Add to the baking sheet and sprinkle with salt. Roast until soft, about 15 minutes. Set aside once done.
  3. While rhubarb is roasting, prepare caramelized onions by adding oil, onion, salt, brown sugar, and balsamic (if using) to a cast iron pan over medium-low heat on the stovetop. Stir to combine and cook until fragrant and browned, about 15 minutes. Stir to prevent burning. Set aside. 
  4. To prepare sandwich, toast bread to your liking and butter each side. On one side of the sandwich, layer rhubarb and 2 tsp honey or agave. On the other slice, add 2 TBS cashew cheese, 1-2 TBS of caramelized onions, a few leaves of mint, and 1/2 cup of sprouts. Sandwich together and enjoy immediately. 


Leftover rhubarb and cashew cheese will last in the fridge for 4 days. 

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Lunch
  • Cuisine: American


  • Serving Size: One half of recipe
  • Calories: 397.2 calories
  • Sugar: 17.2 grams
  • Sodium: 854 milligrams
  • Fat: 23.9 grams
  • Saturated Fat: 10.3 grams
  • Unsaturated Fat: 13.6 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 40.6 grams
  • Fiber: 2.9 grams
  • Protein: 8.7 grams
  • Cholesterol: 0 milligrams
a side view of a sliced roasted rhubarb sandwich
tray of sliced rhubarb on lined baking sheet
two stacked roasted rhubarb sandwiches next to a vase of flowers
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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  1. Sue 0523 says

    So admittedly I was a bit of a skeptic when I saw this recipe, because I’m a fruit and rhubarb kind of person. (This sounded kind of gross, honestly.) HOWEVER, due to my bumper crop of rhubarb, I decided to try. WOW! The balance of sweet and tart here is fantastic, and the texture of the smooth cashew feta with the leeks (I had some I needed to use) and rhubarb on top of crunchy sourdough is really delightful. Another great flavor combo – total win, GH!

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