If you don’t already have a few dessert rhubarb recipes in your arsenal, then you probably just landed in the Midwest from Mars or somewhere. So here’s something savory to test your taste buds on. There’s plenty of rhubarb, though, so you can make a crisp next week.

1 lb. rhubarb, cut into ¼-inch pieces
1 cup cranberry juice
¼ cup brown sugar
3tbsp balsamic vinegar
1 tsp ginger
1 tsp cornstarch
4 oz chevre
¼ tsp chipotle chile powder
1 prepared pizza crust (store bought or your own recipe)

Preheat the oven per your crust recipe. In a skillet, combine rhubarb, juice, brown sugar, vinegar, and ginger and bring to a boil. When it starts to thicken, add cornstarch dissolved in a few tablespoons of water. Simmer until it is a loose sauce.
In a small bowl, combine your chevre and chipotle until well blended.
Spread your prepared crust with the rhubarb mixture and dab goat cheese evenly over the top. Bake for 10 minutes or until the crust is set. Allow to rest for five minutes before topping with microgreens and slicing.

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