Go Back
Rhubarb Leek

Goat cheese and rhubarb sandwich with caramelized leeks

Print Recipe

Ingredients

  • 5 stalks rhubarb
  • 1/2 cup sugar
  • 1 leek
  • olive oil
  • salt/pepper
  • 6 oz goat cheese
  • 2 slices sourdough bread
  • 1 tbsp butter

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.
  • Meanwhile, slice leeks and rinse thoroughly as they can be dirty. Slice and then add 1 tbsp of butter to a pan. Add slices to a pan and cook about 2 min per side on medium heat, or until each side is nicely browned.
  • Coat bread in olive oil and cook in a pan for2-3 min per side. Add goat cheese to bread and then add rhubarb compote and leeks. Serve as toast or a sandwich. Enjoy!

Notes

*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 👌🏼