Come springtime, and Seattle gardens are bursting with rhubarb. While you certainly can’t go wrong with rhubarb pie, you can also go a little differently – with rhubarb bruschetta. This was the first recipe we saw when we opened the wonderful new Edible Seattle – The Cookbook. More about that in a moment, but first – to the eating:
If you have greens and herbs in the garden, now is the time to run outside and gather some up. We used fresh thyme and fresh micro greens. If you don’t have those, a grocery store works quite nicely too.
Fresh thyme – how pretty!
Sidebar This recipe is in a new cookbook we’re very excited about – the Jill Lightner-edited Edible Seattle cookbook. It’s a cookbook tailored to our city, our seasons, and our local food sources. (And if you don’t live in Seattle, you’ll also love these recipes, we’d wager.) We’ll be cooking our way through much of this book, and sharing as we go.
Preheat your grill or broiler.
Now, prepare the pickled rhubarb. Mix 2 stalks diced rhubarb, 2 T minced red onion, and 1/2 tsp sea salt in a bowl and let sit for two minutes. Then stir in 1/2 tsp fresh chopped thyme leaves, 1 T sherry vinegar, 1/4 tsp dry mustard and 2 T olive oil, and let sit for at least another ten minutes.
Slice up a fresh baguette (we used Macrina’s). Drizzle or brush olive oil onto each side of the slices and grill until the edges are toasty and the flavor is rich and chewy, and you find you may need to eat several hot, smoky slices right off the grill just to make sure they’re ready.
Add a spoonful of topping to each slice, right before serving. (If you’re taking these on a picnic with a friend, carry them separately and add the topping right when you’re ready to eat.)
Top with the micro greens you just gathered, and serve to a friend on the patio.
- 2 stalks rhubarb, diced
- 2 T minced red onion
- 1/4 t sea salt
- 1/2 tsp fresh thyme leaves
- 1/4 tsp dry mustard
- 1 T sherry vinegar
- 2 T olive oil (plus more for the toast)
- 12 slices fresh baguette
- micro greens for garnish