Lotta Lemon Rhubarb Bruschetta

Rhubarb is fresh right about the time of Easter; why not try it on your bruschetta with a little lemon as a tasty new appetizer.

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Ingredients:

• 2 tbsp mild olive oil
• 1 cup chopped yellow onion
• 2 tsp minced peeled ginger
• 1/4 cup fresh lemon juice
• 1/2 cup sugar
• 2 cups diced trimmed fresh or frozen thawed rhubarb
• 2 tsp lemon zest
• 1/3 cup slivered almonds
• 24-1/2 inch thick sliced rounds from a French bread baguette
• 4 ounces mild soft goat cheese

Method

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.

Notes: Rhubarb is often over looked and usually shows up in desserts. I thought this created a tasty appetizer.

Number of servings: 24 appetizers

Submitted By: Margee B.
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