Stewed rhubarb and burrata toast

Stewed rhubarb and burrata toast

Okay this is actually the last of the rhubarb… couldn’t skip out on a chance to combine with a little burrata. Super quick and nice little treat after a busy week. Shout out to @osmosalt for sending me this black flaky sea salt. So pretty and delicious. Here’s how to make it:

Stewed rhubarb and burrata toast

Stewed rhubarb and burrata toast

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  • EVOO
  • 1/2 a ball of burrata
  • Osmo flaky sea salt
  • A few sprigs of mint
  • 5 stalks rhubarb
  • 1/2 cup sugar


  • 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!


*this yields about 1.5 cups of rhubarb so a bit extra than you’ll need but it’s great on ice cream or as a topping 👌🏼

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I’m Abigail, a creative director, home cook and content creator living in Brooklyn. I love making the easy stuff with a twist and yes, I eat a lot of toast. This is where I share my latest recipes, so please make yourself at home.