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Thread: Grilled Rhubarb

  1. #1
    Moderator Chris Allingham's Avatar
    Join Date
    Nov 1999
    San Jose, CA

    Grilled Rhubarb

    Is it a vegetable or a fruit. Yes. And you can grill it.

    Trim off the ends and cut stalks in half to make them easier to handle.

    Rinse with water, shake off excess, then roll in granulated sugar.

    Grill over MEDIUM heat until softened, 6-10 minutes depending on size, turning every 2 minutes.

    VERY TART, for the rhubarb lovers out there!

  2. #2
    TVWBB 1-Star Olympian Jim Lampe's Avatar
    Join Date
    Aug 2009
    Raymond, Wisconsin
    perfect for those GrilledCheeseRhubarbSandwiches
    ...and I'm not joking, This recipe makes some danggood eets!
    Living a dream in
    ......................The Home of THE P1GVILION

  3. #3
    Moderator Chris Allingham's Avatar
    Join Date
    Nov 1999
    San Jose, CA
    From Jim's link above.

    Just sub grilled rhubarb for oven rhubarb.

    Makes 5 sammies.

    10 slices good quality bread
    5 stalks rhubarb
    4 tablespoons extra virgin olive oil
    1/2 teaspoon flake sea salt
    1 pound and 4 ounces spring onions (chopped)
    6 tablespoons unsalted butter (softened)
    10 teaspoons honey
    10 ounces chèvre (fresh goat's cheese) crumbled
    4-5 pieces roasted rhubarb

    Preheat oven to 350°F. Cut rhubarb into 4" long pieces, toss in 1 TBSP of the olive oil and the sea salt. Arrange on baking sheet and roast 20-30 minutes until soft, depending on thickness of rhubarb​.​

    While rhubarb cooks, heat the remaining 3 TBSP olive oil in a large skillet over medium-low heat. Add onions, stir, reduce heat to low and cook until onions lose moisture and turn light golden, 30-40 minutes. Stir every few minutes, stir more often toward end of cooking.

    To make a sandwich, take 2 slices of bread and spread 1/2 TBSP butter on one side of each slice. Place slices butter-side down on a baking sheet. Spread 1 tsp honey on each slice, then arrange 2-3 TBSP caramelized onions on 1 slice, top with 3-4 pieces of rhubarb, and finally 2 ounces of crumbled goat cheese. Top with the other slice of bread (honey facing in, butter facing out) and press lightly to compress the sandwich. Repeat to make the remaining 4 sandwiches.

    Heat 1 TBSP butter in a large skillet over medium heat. Grill two sandwiches at a time, flipping half way through, until cheese is melty, 3-5 minutes per side. Repeat with the remaining sandwiches. Serve sammies hot!

    Not sure why you need to add more butter to the skillet when you've already buttered both sides of each sammie. And if that last 1 TBSP of butter is, in fact, needed to grill 2 sandwiches, then you'll need another 1.5 TBSP butter to finish the remaining 3 sammies. I'd say use your best judgment here...if you've ever made a grilled cheese sammie, you already know what to do!

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