This stewed rhubarb and burrata toast is the perfect summer treat!
The Deets
Okay, this is actually the last of the rhubarb I have left… couldn’t resist using it up and pairing it with a little creamy burrata. It’s the perfect combo of tangy, sweet, and savory. Plus, it’s super quick to make, so it’s a great little treat to wind down with after a busy week. Honestly, sometimes you just need something that’s both delicious and easy to throw together! Big thanks to @osmosalt for sending me their beautiful black flaky sea salt—it’s not only gorgeous, but it also adds such a unique and flavorful touch to this dish. It’s crunchy, flavorful, and absolutely elevates the entire experience. To make the stewed rhubarb is super easy – you’re going chop it up and to a bowl. Combine with some sugar for 10 minutes and then heat up in a pan. Let me know in the comments if you make this and what you think. Feel free to add some fun twists to this one and make it your own. Be sure to check out more toast ideas here if you enjoyed this one!!
Here’s how you can make it:
Stewed rhubarb and burrata toast
Ingredients
- EVOO
- 1/2 a ball of burrata
- Osmo flaky sea salt
- A few sprigs of mint
- 5 stalks rhubarb
- 1/2 cup sugar
Instructions
- Make your rhubarb. Chop rhubarb into bite 3/4inch pieces and add to a bowl. Combine with sugar and let sit for 10 min to let liquid out of rhubarb.
- Stirring occasionally, add rhubarb / sugar to saucepan on medium heat and cook until rhubarb has broken down, about 6 min.Remove from heat and let cool.
- Coat bread in olive oil and cook in a medium pan for about 2-3 min per side.
- Add burrata and rhubarb to toast and top with flaky sea salt and chopped mint. Enjoy!
