Rhubarb-Strawberry grilled cheese sandwiches
Coming from an Indian background into the West was altogether different ball game. I saw a lot of things people did differently including the food. The seasonal produce here is way different. When I started exploring the farmer’s market in late spring, I came across this weird named, stalk-y item that was really eye catchy. Hell yes, it was Rhubarb! I was and still am very intimidated by it’s appearance and always wondered how it would taste. Finally after 2 long years of seeing it, I finally took the plunge and got it home.
Rendezvous with Rhubarb
One afternoon, while idling my time at the grocery store, I decided to pick this red beauty and brought it home. I was excited, intimidated and scared, all at once. The next few days went in wondering what to do. I was not interested in making Pinterest-y pies nor fancy cocktails. So went onto making something simple and failproof. Lol! yes! I took a shortcut because I did not want to invest my emotions and efforts in making a fancy pie and not liking it. So the very first thing that happened was a humble compote and thereafter a rhubarb-strawberry grilled cheese sandwich. I will tell you, this is way less effort and huge reap of benefits! I cannot tell you how much I loved these sandwiches. Cheesy, tarty and crisp is all that comes to my mind for now.
- For Compote
- 2 stalks of rhubarb diced into small pieces
- 4 cups of fresh strawberry chopped
- 1 &1/2 cup of sugar
- 4 leaves of fresh mint
- ½ cup of water
- For Grilled cheese sandwich
- 10 sourdough bread slices
- ⅓ cup of shredded mozzarella
- ⅓ cup of shredded cheddar cheese
- ⅓ cup of shredded monterey jack cheese
- few tbsp of butter
- Peel the rhubarb stalks and cut them into dices.
- In a saucepan, add rhubarb and water. Cover the lid and let it cook for 10 mins on low flame.
- Once the rhubarb is cooked, add chopped strawberries, chopped mint and 1 cup sugar and let it cook for 5-7 mins.
- Check to see if the strawberries are done and turn off the flame,
- Let the compote cool off for some time.
- I have used Tawa/saucepan to grill my sandwiches. You can also you a grilling pan.
- Heat the pan on low flame and meanwhile brush some butter on one side of 2 bread slices and toast it on the pan.
- Once the pan starts to heat, sprinkle each of the cheese over the slices and let it start to melt.
- Once the cheese begins to melt, add strawberry-rhubarb compote on both of the slices and make a sandwich out of it.
- Toast both the sides until crisp and move on to make another of this yummy sandwich
This rhubarb-strawberry compote can be stored refridgerated upto a week.
If you try..
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.