Got some fresh rhubarb? Forget a rhubarb pie or crumble – make these luscious and fresh Rhubarb Honey Cardamom Crostini!
Hello, everyone. I hope you’re doing great and enjoying the summer weather. It has been a little bit too much of the summer weather for the last few days to my liking (over 30 degrees C). In my previous post, I promise to write a longer text, unless I find any excuse. I found it! Who can embody entertaining stories and coherent thoughts in a blog post when it’s so hot outside? I cannot! So, I will keep it short this time (again) hoping to have a normal post one day (What about around Christmas time haha?) but in a form of quick thoughts.
- 32 degrees C (With the humidex being 38) in June? Nova Scotia, excuse me?
- While I prefer to stay hydrated with plenty of water, I also enjoy homemade lemonades. I made today pineapple mint lemonade, and it turned awesome!
- I can clearly live on salads, bruschettas (bread), and dips all summer, along with plenty of veggies and fruit. In fact, I am starting to see a pattern of recipes I am going to be sharing most often this summer. They are salads and bruschettas, as you can guess;
- As I mentioned in my recipe for another crostini – Rhubarb Strawberry Crostini – we almost run out of rhubarb in our garden. I hope I can harvest another bunch sufficient for at one or two recipes, but I think I should keep my expectations low;
- When you don’t have plenty of particular products (Like rhubarb in my case), you’re facing some hard life choices. Sorry for being THAT dramatic, but how can anyone easily decide between a rhubarb pie or ice cream? And if you opt for a baked thing, what would you choose: a crumple, crisp, cobbler, galette, cake, cheesecake, tart; pure rhubarb or combined with other seasonal fruit? You see what am I saying?
- Why do rhubarb cost a fortune in our supermarkets? I found it in one store, but it costs almost 10 $ for 2 lbs. What? We can buy 4 lbs of succulent mangoes for the same price now, and trust me – we don’t grow mangoes in Canada!
- There’s no Daisy being featured in this post. She isn’t a huge fan of rhubarb when no prosciutto or brie involved.
As you can correctly assume, I made my hard choice and opted for the Rhubarb Honey Cardamom Crostini, and I didn’t regret it. Unlike the previous bruschetta, here the rhubarb is the king. I have only accentuated it with some honey, ginger, cardamom (Which is amazing when paired with rhubarb – it gives some citrus notes), thyme, and hazelnuts (Pistachios would work too). This is certainly a delightful and refreshing appetizing or the entire light meal. 100% approved by Andrew and Ben (Not approved by Daisy.) Try it and I hope you will enjoy this Rhubarb Honey Cardamom Crostini, too.
Cheers!
Ingredients
- 2-4 medium rhubarb stalks, depending on their length, cut into about 2 cm pieces
- 2 tbsp. honey
- a good pinch of ground cardamom and ginger, each
- a tiny pinch of salt
- few fresh thyme sprigs
- 7-9 baguette slices
- 4-5 tbsp. of cream cheese
- 2-3 tbsp. toasted hazelnuts, chopped
Instructions
- Toast the baguette in the dry pan over medium heat.
- In a separate dry pan (no oil needed), place the rhubarb and cook over hight medium heat, 2-3 minutes, until lightly browned on the bottom.
- Add the honey, thyme, spices, and let it simmer for a couple of minutes – the rhubarb should soften but still firm.
- To assemble the crostini, spread some of the cream cheese over the bread. Top with the rhubarb (along with the delicious sauce) and sprinkle with the hazelnuts.
- Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
Such a gorgeous appetiser and a great new way to use rhubarb – these are genius, Ben. Oh and with the remaining rhubarb, I vote crisp
This is a great idea, Ben. I’ve been trying to think of other ways to use rhubarb in a savory way. So far I’ve only got salsa. This crostini is a great one too. I want to serve these up for a summer gathering using my fresh backyard rhubarb :)
32 degrees really is very hot isn’t it Ben? No wonder you’re living on salads and bruschettas. We had a wee spurt of hot weather a few weeks ago but we do seem to be back to our usual rainy climate at the moment. Your crostini are delightful. Lots of flavours going on there making my mouth water! Long may your good weather continue mate!
Neil recently posted…No-Bake Summer Fruits Cheesecake
You really are the king of creative crostini recipes, Ben! It’s insanely hot here, too, and we’re trying to figure out how to keep cool today. The last thing I want to do is be in the kitchen all day…and making a batch of crostini would totally fix that problem. The toppings on this one are insanely delicious! Also, that’s crazy how expensive rhubarb is in the stores…I guess it’s because we’re coming to the end of rhubarb season?? Either way, excellent use of what you grew in the garden!
David @ Spiced recently posted…Grilled Blackened Salmon Pasta
I could totally make a meal out of these! Love summer grazing. This is such a fabulous combination of flavors, Ben! These are definitely getting added to my patio-time menu. :)
It’s hot there?! It’s been chilly here, but it’s supposed to get super hot next week. And hot weather (to me) equals all the dainty little bites and handheld snacks! These crostini are absolutely beautiful – seriously, they look like edible pieces of art! Plus, they sound deeeelish! Definitely adding them to the summer rotation!
Cheyanne @ No Spoon Necessary recently posted…Homemade BBQ Dry Rub