Garlic Head

  • Fun & Healthy Plant-Based Recipes
  • Garlic Head Accessibility Policy
  • Privacy Policy
  • Recipe Index
  • Subscribe for Free Recipes
  • Work With Me
  • About Garlic Head
menu icon
go to homepage
  • High Protein Vegan Meals
  • Vegan Spring Recipes
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
subscribe
search icon
Homepage link
  • High Protein Vegan Meals
  • Vegan Spring Recipes
  • Budget Dinners
  • Recipe Index
  • Dog-Friendly
  • About Me
  • Subscribe
×
Home » Recipes » Sandwiches

Roasted Rhubarb Sandwich

Published: Jun 2, 2022 · Modified: Oct 4, 2024 by Emily · 4 Comments

Jump to Recipe Print Recipe

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 ¼ teaspoon 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.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

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

  • Tempeh BLT Sandwich
  • Grilled Veggie Party Sub
  • Fig Jam Grilled Cheese
  • Quinoa Beet Burgers
  • Thai Peanut Butter Bagel
four pieces of toasted bread topped with rhubarb and cashew cheese

Roasted Rhubarb Sandwich

Emily
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Course lunch
Cuisine American
Servings 2 sandwiches
Calories 397.2 kcal

Ingredients
  

For vegan "goat cheese" (makes extra):

  • 1 cup cashews
  • 1 TBS apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon miso optional
  • ¼ teaspoon salt omit if you added miso
  • ¼ cup hot water

For roasted rhubarb:

  • 2 stalks rhubarb
  • 1 TBS neutral oil
  • ½ teaspoon salt

For quick caramelized onions:

  • 2 TBS neutral oil
  • 1 small onion chopped into pieces
  • ¼ teaspoon 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 teaspoon honey or agave syrup
  • 1 cup alfalfa sprouts

Instructions
 

  • 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.
  • 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.
  • 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. 
  • To prepare sandwich, toast bread to your liking and butter each side. On one side of the sandwich, layer rhubarb and 2 teaspoon honey or agave. On the other slice, add 2 TBS cashew cheese, 1-2 TBS of caramelized onions, a few leaves of mint, and ½ cup of sprouts. Sandwich together and enjoy immediately. 

Notes

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

Nutrition

Calories: 397.2kcalCarbohydrates: 40.6gProtein: 8.7gFat: 23.9gSaturated Fat: 10.3gPolyunsaturated Fat: 13.6gSodium: 854mgFiber: 2.9gSugar: 17.2g
Tried this recipe?Let us know how it was!
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

More Sandwiches

  • side view of a grilled veggie party sub
    Grilled Veggie Party Sub Sandwich with Sun-Dried Tomato Pesto
  • two pieces of Thai peanut bagel slices with carrots and cucumbers
    Thai-Inspired Peanut Butter Bagel
  • side view of a vegan california veggie sandwich at a picnic on a blanket
    The Ultimate California Veggie Sandwich
  • melty vegan sandwich
    Fig Jam Grilled Cheese with Honey

Comments

  1. susannahwf says

    May 30, 2023 at 12:59 pm

    5 stars
    Such a lovely spring recipe and a wonderful way to use rhubarb.

    Reply
    • Emily says

      June 04, 2023 at 12:50 am

      Thank you for reviewing!!

      Reply
  2. Sue 0523 says

    June 04, 2022 at 12:19 am

    5 stars
    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!

    Reply
    • Emily says

      June 04, 2022 at 2:36 am

      Ah yay! Thank you so much for these details!! That makes me so happy 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I'm Emily! I have been a plant-based food blogger since 2017. Garlic Head is a recipe website for anyone who wants to easily, affordably, and sustainably incorporate more vegetables into their diet. I am a lifelong vegetarian and 10+ year vegan.

More about me →

Popular Recipes

  • side view of a bowl of frozen yogurt peanut butter dog treats
    Frozen Yogurt Dog Treats

  • glass jar of homemade dog treats on a tray with a spoon of peanut butter
    3-Ingredient Dog Treats

  • black try with chewy homemade sour patch kids candy on top
    3-Ingredient Sour Patch Kids Recipe

  • hand grabbing a slice of fig jam bianca pizza on a wooden table
    Fig Jam Pizza Bianca

  • glass pitcher of carrot turmeric ginger juice being poured into a glass
    Carrot Ginger Turmeric Juice

  • overhead shot of a bowl of vegan beet carrot ginger soup with cilantro and sesame
    Beet Carrot Ginger Soup

Vegan Spring Recipes

  • cashew parm being poured on a bowl of pasta
    4-Ingredient Cashew "Parmesan"

  • banana split overnight oats next to fresh fruit
    Banana Split Overnight Oats

  • close up of vegan salted pistachio latte
    Salted Pistachio Latte

  • overhead view of flower shortbread cookies on a marble tray
    Flower Shortbread Cookies

  • pitcher of strawberry basil garden party coctails
    The Garden Party

  • a whole head of garlic on a stone board next to some basil leave
    Recipes for Garlic Lovers

See more Spring →

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Resources

  • Get the free newsletter

Contact

  • Follow On Instagram
  • Work With Me

Copyright © 2025 Garlic Head, LLC