Rhubarb-Strawberry grilled cheese sandwiches

My plunge

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.

Rhubarb-Strawberry grilled cheese sandwiches

Jui Kulkarni
Rhubarb-strawberry grilled cheese sandwiches is that one snack you should definitely try once. The tart taste of rhubarb and sweet strawberries when paired with melty cheese makes the best combination.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Snacks
Cuisine American
Servings 5


  • 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
  • 1/2 cup of water
  • For Grilled cheese sandwich
  • 10 sourdough bread slices
  • 1/3 cup of shredded mozzarella
  • 1/3 cup of shredded cheddar cheese
  • 1/3 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


I have added only 1 cup of sugar because I wanted to maintain the tarty- fruity flavor to the grilled cheese. You can add more sugar if you want to.
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.

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