- Servings: 24 appetizers
|2 Tbsp||Mild Olive Oil|
|1 cup||Chopped Yellow Onion|
|2 tsp||Minced Peeled Ginger|
|¼ cup||Fresh Lemon Juice|
|2 cups||Diced Trimmed Fresh or Frozen Thawed Rhubarb|
|2 tsp||Lemon Zest|
|⅓ cup||Slivered Almonds|
|24-1/2" Thick Sliced Rounds From a French Bread Baguette|
|4 oz||Mild Soft Goat Cheese|
Heat 2 tsp of oil in a large skillet over low and saute the onions until golden about 30 minutes. Add the ginger and saute 1 minute more. Meanwhile in a medium saucepan stir the lemon juice and sugar over medium until dissolved. Stir in the rhubarb until soft about 15 minutes. Stir in the onions and lemon zest. Set aside to cool. Then, in a small dry skillet toast the almonds over low heat shaking skillet often until golden all over about 4 minutes. Brushes both sides of the bread slices with the remaining oil then place under broiler and lightly toast both sides. Spread goat cheese on one side of bread then top with the rhubarb mixture. Lastly, top equally with the almonds.
Rhubarb is often over looked and usually shows up in desserts. I thought this created a tasty appetizer.