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
- 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 👌🏼