Forget everything you know about Rhubarb! Try this Baked Brie with Roasted Rhubarb because it has all the flavors—sweet, savory, spicy, tart, and rich, biiiitch!
Today is Friday, and today, we’re talking about our good, ol’ friend rhubarb. Our buddy, ol’ pal rhu. What is the first thing that comes to mind when you think about your buddy? I think he’s a bit of a tart, so I typically try and sweeten him up a bit. Desserts with cinnamon-y crunch and some ice cream come to mind.
But lately, I’ve been thinking, what if there’s more to rhu? I mean, let’s be real here, no one is taking the tang out of that tart, but maybe he’s sick of only being paired with the sweetiepies. Maybe all he needs is something a little savory and spicy to tame that tart. Is it strange I personify vegetables and then proceed to eat them? I personify them because I love them, and I suppose that’s what happens when you put so much effort into growing something. You know, like children. Except you don’t eat your children. But you do eat your vegetables, or at least you should. Oh well, too late. We’re all on this strange ride together now.
So yes, rhubarb is a vegetable, even though we often treat it like a fruit. I mean him. We often treat him like a fruit, and maybe there within lies the problem. Mr. Rhubarb is simply misunderstood! I bet you’d be a little sour too if no one understood you or took the time to truly get to know the real, authentic you.
So that’s what we’re doing here today. Taking the time to get to know the many sides of Rhu who, like all of us, is a multi-faceted living thing with numerous layers. Ya know, an “I’m a b*tch, I’m a lover” type of dichotomy, and we wouldn’t want it any other way. And when you have so many layers, sometimes you need a little help making a connection. So, we’re here to help our rhubarb bachelor on his journey.
Rhu, it’s time to meet the women. Miss Brie comes all the way from Wisconsin, and she’s a rich and savoury cheese worth knowing. Cheyenne is a spicy little number, and if you can handle her heat, you’re in for a wild ride. Rosemary joins us in the wholesome form of a cracker, and in a shocking twist, we decided not to leave behind your highschool sweetheart, Honey. There are a lot of personalities going on in this group date. Are they all here for the right reasons? Who will make it to the final rose? Brie, Cheyenne, Rosemary, or Honey? Only Rhu can make what will be the most difficult decision of his life (until he comes back next year, of course, because he’s a perennial).
And in the most controversial moment of the Bach . . . err, this blog post . . . Rhu decides he will not be handing out a final rose tonight. Instead, he hands out FOUR final roses, because they all work super duper awesome with Rhubarb. It’s cool though, because ingredients weren’t meant to be monogamists, and who are we to judge? The end.
You guys, it’s been a long week. Someone serve this girl a drank with her baked brie with roasted rhubarb before she completely loses it.
Baked Brie with Roasted Rhubarb
- 1 pound rhubarb
- 1/4 cup wine
- 1/4 cup honey
- 2 T coconut crystals or brown sugar
- 1/2 t cayenne
- 1 T beet powder optional (helps retain color)
- 1 wheel of brie
- Crackers I went with rosemary and they were lovely
- Preheat oven to 350 degrees F. Cut rhubarb into 1-inch pieces. Toss with wine, honey, coconut crystals, cayenne, and beet powder (if using). Transfer to 8x8 pan. Roast rhubarb until tender, about 20–25 minutes. Remove from oven, and set aside to cool slightly.
- Meanwhile, remove brie from packaging. Cut rind off the top of the brie wheel. Top with roasted rhubarb. Bake 12–15 minutes, or until cheese starts melting.
- Serve with your favorite crackers.