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Roasted Rhubarb and Chevre Grilled Cheese

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 638
Roasted Rhubarb and goat Grilled Cheese with leeks

Springy rhubarb is always a welcome sight. We love it so much that we created this sweet and savory roasted rhubarb and chèvre sandwich to celebrate its arrival!

Rhubarb Means Spring!

One of the very first sure signs of spring, fresh stalks of ruby red rhubarb filling the baskets at the farmers market or the produce aisle at the grocery store is always such a bolstering sight. We see it, and we know that we’ve made it. Winter is behind us, and those crimson stalks herald the arrival of sun-soaked days full of brightly colorful produce in abundance! Spring is also chèvre season! Yes, it’s true, cheese is a seasonal food and springtime is the beginning of the very best fresh goat cheese season. Why? Two reasons, actually! Goats give birth in spring, so their lactation cycle begins again, so (of course) their milk is fresh and flowing. It’s also the time of year when they can graze outside again after a long winter and they begin eating herbs, flowers, and grasses, all of which give their milk a much more rich, fresh and exciting flavor. Rhubarb and goat cheese are a beautiful example of what happens when you let nature inspire your food pairings, and so we can barely take credit for how gorgeous this sandwich is. Nature did most of it—we just showed up, cooked and feasted.

loaf of crusty bread and rhubarb
Roasted Rhubarb on a baking sheet

BTS: How This Rhubarb Sandwich Came Into Being

When starting a blog (or any at home-based business for that matter) no one warns you that some days you’ll feel kind of isolated and miss the social perks of being in an office. As Modern Proper has grown, we've been lucky to have found at least a taste of that conviviality in a community of fellow bloggers, creatives, chefs, and photographers and photographer Eva Kosmas Flores of First We Eat is one of the very fine people we’ve had the pleasure of befriending. We recently spent the afternoon in Eva’s beautiful home talking about life, gardening, bees, chickens, babies, business, camera lenses, and (of course) food. And we couldn’t end our time together without sharing a beautiful meal, too. And out of that lovely afternoon came this lovely springtime sandwich recipe.

Roasted Rhubarb and Chevre Grilled Cheese with caramelized spring onions
caramelized onions Roasted Rhubarb and Chevre Grilled Cheese sandwich
Roasted Rhubarb and Chevre Grilled Cheese with caramelized onions
Roasted Rhubarb and Chevre Grilled Cheese with honey drizzle

Early Spring Produce: A Quick Guide

To score the best rhubarb and to find spring onions at all, you’ll likely need to make a visit to your local farmers market. But that’s not so bad, right?! If you’ve got kids, it’s a really fun way to spend a weekend morning, and if you’re flying solo, well, it’s honestly probably even more fun. When the rhubarb really gets going, most of the stands will overflow with it, and after a few weeks, you might even see some strawberries in the mix, too. Many markets have cheese makers as well as farmers, so you’ll likely be able to find good, fresh chèvre there, too, making it a one-stop shop. Here’s what you need to know about a few of the springy ingredients in this special grilled cheese with goat cheese and roasted rhubarb :

  • Rhubarb: one of the most important things to know about rhubarb is that the leaves are poisonous to humans. So if you buy rhubarb stalks with the leaves still on, just cut it off and discard it. Otherwise, look for thin stalks that are bright red in color—that usually promises plenty of sweetness alongside rhubarb’s characteristic tartness. Roasting rhubarb is one of our favorite ways to utilize this wonderful, unique vegetable.

  • Spring onions: are not the same as scallions! Spring onions look a little bit like scallions but they have more of an onion bulb at the bottom—not as big as a regular onion, but noticeable. They’re much more mellow than an onion, but more intensely flavored than scallions. For this sandwich, you’ll draw out their earthy sweetness by caramelizing them.

  • Honey: grab this at the farmers market, too! You can usually find the most interesting honeys there, and by late spring you might start to see really exciting varieties.

  • Goat cheese (AKA chèvre): we covered this already, but don’t miss the first fresh goat cheese of the season. They’ll be bursting with herby, grassy flavors and are just irresistible in this goat cheese grilled cheese.

Roasted Rhubarb and Chevre Grilled Cheese with honey

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More Toasty, Melty Delicious Sandwich Recipes to Try

hands holding Roasted Rhubarb and goat cheese Grilled Cheese sandwich with honey
Roasted Rhubarb and Chevre Grilled Cheese

Put Some Spring in Your Step. And Also Sandwich!

Try this grilled cheese with goat cheese recipe, and let us know how you like it, OK? Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Roasted Rhubarb and Chevre Grilled Cheese

  • Serves: 6
  • Prep Time: 15 min
  • Cook Time: 1 hr
  • Calories: 638

Ingredients

  • 5 Stalks rhubarb
  • 4 tbsp Olive oil
  • 1/2 tsp Salt
  • 1 lb Spring onions, chopped (sliced yellow onions will work as well)
  • 6 tbsp Butter, softened
  • 1/4 cup Honey
  • 10 oz Goat cheese, crumbled
  • 10 Slices french bread

Method

  1. Preheat the oven to 350°F.
  2. Cut the rhubarb into 4-inch long pieces and toss them with 1 tablespoon of the olive oil and the salt. Spread them out evenly on a baking sheet and roast until softened, about 20 to 30 minutes depending on the thickness of the rhubarb stalk.
  3. While the rhubarb is roasting, 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, continue cooking until the onions release their moisture and turn lightly golden, about 30 to 40 minutes, stirring every few minutes. Increase the stirring frequency towards the end of the cooking time. Remove from heat and set aside.
  4. To assemble the sandwiches, 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 both slices with 1 teaspoon of honey, then sprinkle one side 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.