Asparagus season is basically over. Garlic scapes are pretty much done too, as are ramps and fiddleheads. But rhubarb is still going strong in the New York area, at least for a few more weeks, and I am determined to take advantage of it’s tangy deliciousness as much as I can while it’s still available in it’s freshest form.
The good people over at Good Eggs (my favorite deliverers of locally produced and farm fresh food) just recently shared a killer recipe for their own Rhubarb Toasts and I figured it was my duty to pass it along to you guys while you still have the chance to pick up some big red stems of rhubarb and make some for yourselves. I made it the other night for a little appetizer and it was delicious… the kind of thing one imagines people who live with Alice Waters or Gabrielle Hamilton probably eat all the time.
Good Eggs Rhubarb Toasts
3 stalks chopped rhubarb
4 dashes of sugar (I was a bit more generous with the sugar)
Juice of one lemon
Bread for toasting (I used thick slices of hearty multigrain)
Fresh goat cheese
Preheat oven to 350 degrees
To prepare rhubarb: Toss rhubarb, lemon juice, and sugar to coat.
Wrap rhubarb in tin foil and place in the oven.
Bake for 20 minutes or until soft.
In the meantime: Prepare the bread, either in a toaster or below the rhubarb in the oven. Once browned, smear with goat cheese and top with rhubarb mixture. Garnish with mint and lemon zest.
(Though you may be sad that you only made this much and will swear, like I have, to double the recipe the next time you make these…) fm 2016 son crack