These baguette slices with goat cheese and rhubarb compote are a delicious treat to serve to your friends. Now that it’s rhubarb season, it’s the perfect time to make a batch of rhubarb compote and use some of it for these appetizers.
After you use up the baguette, put the leftover rhubarb compote on ice cream, yogurt, toast slices, grilled pork or whatever else strikes your fancy.
Ingredients
- 1 pound rhubarb, cut into 1-inch slices (smaller is fine)
- 1/4 cup water
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 3 ounces soft goat cheese (from a log, for example)
- 1/2 crusty baguette
Directions
Add the rhubarb, water and sugar to a saucepan and cook on medium heat until the rhubarb breaks down. Stir it often to avoid the bottom burning. Remove it from the heat. Stir in the vanilla. Cool it to room temperature and refrigerate it until you are ready to use it.
To serve, cut the baguette into thin slices. Spread goat cheese on them and top with a dollop of rhubarb compote.
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