- 2 rhubarb stems
- 6 tablespoons of sugar
- 6 slices of bread of your choice
- 100 gram carre d’ambre (or any other soft goat’s cheese)
- 2 large handfuls of dandelion lettuce (or other mixed greens)
Kitchen equipment needed
- ziplock bag
- cutting board & chef’s knife
- salad spinner
- grill pan
Preparation — at least 1 hour marinating time
RINSE and cut the rhubarb stems into pieces and place them in a ziplock bag. First marinate the rhubarb in sugar, so it will be less sour. The marinating time depends of the sourness of the rhubarb you’re using. The rhubarb we used only needed an hour.
Meanwhile make sure your dandelion lettuce is well rinsed and dried using a salad spinner.
Finishing the grilled rhubarb carre d’ambre sandwich — 10 minutes
PREPARE the slices of bread with a layer of carre d’ambre cheese. HEAT the grill pan to very hot and DIVIDE the dandelion lettuce over the bread slices. DRIZZLE the rhubarb pieces with a little bit of olive oil. GRILL them on both sides for about 3 minutes, or until the grilling pattern appears.
DIVIDE the grilled pieces of rhubarb over the slices of bread and enjoy!