Roasted Rhubarb and Chevre Grilled Cheese

Story by Natalie
Roasted Rhubarb and Chevre Grilled Cheese
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When starting a blog (or any at home business for that matter) no one warns you that one day you’ll feel really isolated and crave the perks of being in an office environment. When you work from home there’s days you long to be somewhere people are patting your back for a job well done or bringing you donuts and coffee on your birthday. Fortunately, Holly and I have become part of a community of fellow bloggers, creatives, chefs, and photographers as The Modern Proper has grown into what it is today. We now view these fine individuals as our colleagues, and it’s through them we find encouragement and camaraderie, even if it’s not around the water cooler.

It was almost as lovely as our time spent together.

Roasted Rhubarb and Chevre Grilled Cheese

Eva (of Adventures in Cooking) is one of the very fine people we’ve had the pleasure of befriending. A long, long time ago we made linens as our side hustle to support the blog and Holly ended up sewing a massive pile of gorgeous linens (I just cut and ironed) in support of Eva’s new movement, Secret Suppers PDX, and we’ve been friends ever since. The suppers have since become a runaway hit. They are all about creating environments where food can be savored, wine is enjoyed, and conversations around the table last for hours. Each dinner is held in a different secret location, uniquely chosen and paired with a seasonal menu. We are huge fans of what she is growing and as we’ve gotten to know her more we are so proud to count her as a friend and colleague. We recently spent the afternoon in Eva’s beautiful home talking about life, gardening, bees, chickens, babies, business, camera lenses, and you guessed Of course, we couldn’t end our time together without enjoying a beautiful meal together, too.

Roasted Rhubarb and Chevre Grilled Cheese
Roasted Rhubarb and Chevre Grilled Cheese

We took some crusty artisan bread and layered on roasted rhubarb (which really brings out its sweetness), chevre, honey, and some gorgeous spring onions, and grilled it to perfection for one absolutely amazing grilled cheese sandwich. It was almost as lovely as our time spent together. I talk a lot on this blog about family, hosting, and the raw ups and downs of motherhood, but friendships are the bread and butter of my day-to-day life. The friendships Holly and I have made since becoming part of the blogging community have, on more than one occasion, sustained us through those no-good-very-bad days in the “office” and we are so very thankful.

For more photos and story on our afternoon spent together check out Eva’s post here.

Roasted Rhubarb and Chevre Grilled Cheese

Serves 5


5 stalks rhubarb
4 tbsp olive oil
1/2 tsp sea salt
1lb 4oz spring onions, chopped
6 tbsp butter, softened
10 tsp honey
10 oz chevre, crumbled
10 slices french bread


  1. Preheat the oven to 350 degrees Fahrenheit. Cut the rhubarb into roughly 4-inch long pieces and toss them with 1 tablespoon of the olive oil and the sea salt. Spread them out evenly on a baking sheet and roast until softened, about 20 to 30 minutes
  2. depending on the thickness of the rhubarb stalk.
  3. While the rhubarb is roasting, you can caramelize the spring onions. Heat the remaining 3 tablespoons olive oil in a large frying pan over medium low heat. Add the spring onions and stir to coat them in the olive oil. Reduce heat to low and continue cooking over low heat until the onions release their moisture and turn lightly golden, about 30 to 40 minutes, stirring every few minutes, increasing the stirring frequency towards the end of the coking time. Remove from heat and set aside.
  4. To assemble, spread only one side of each slice of bread with the softened butter, using about 1/2 tablespoon per slice. Lay two slices of bread on a flat clean working surface with the buttered side facing down. Spread the exposed side of each slice with 1 teaspoon of honey, then sprinkle one slice with two or three tablespoons of the caramelized onion mixture and top with three or four pieces of the rhubarb and 2 ounces of the crumbled goat cheese. Place the other slice of bread, honeyed side facing down, on top of the goat cheese and press lightly to seal the sandwich together. Repeat with the remaining ingredients.
  5. Melt the remaining tablespoon of butter in a large skillet over medium heat. Place two sandwiches next to each other in the skillet and cook until golden on each side and the cheese inside the sandwich is softened and melty, about 3 to 5 minutes per side. Repeat with the remaining sandwiches. Serve hot.