This recipe for Honey-roasted Rhubarb Toast with Brie is a sweet and savory sensation garnished with edible flowers.
My husband and I often joke that my nickname should be Glamoroasty instead of Glamorosi because so many recipes I write call for the technique. ’Tis true, roasting is my preferred method of cooking for much the produce I grow and love, but there is a reason for that: roasting rocks. It deepens the flavors of fruit and vegetables, it produces divine caramelized edges, and I truly prefer it to boiling, frying, etc. So call me Glamorosi or call me Glamoroasty, just don’t call me late for dinner. But do check out this recipe for Honey-roasted Rhubarb Toast with Brie, a seasonal favorite that’s extra pretty when garnished with edible flowers.
Selecting the ingredients:
Rhubarb
Rhubarb is easy to grow once you locate a vendor to purchase crowns (the roots) to plant. It should be left alone to mature for a year before it’s harvested, so if you aren’t already growing rhubarb, keep that in mind. Availability for rhubarb varies – in my area (the Mid-Atlantic region of the US, zone 7b) we stop harvesting rhubarb at the end of June, but it’s usually sold in stores and farmers’ markets through end of July. Select rhubarb that’s firm and crisp, not soft or bendable. Choose the the smaller, thinner stalks – they are often sweeter and more tender. Only the rhubarb stems are edible; the leaves are poisonous! They are usually not attached by the time the rhubarb reaches stores, but if they are, cut them off and discard them out of reach of children and pets. Be sure to wash the rhubarb and use it promptly.
Honey
Pinpointing your favorite honey is similar to finding your favorite wine. There are so many variables as to what makes up the flavor: the region, the types of flowers from which the bees collected nectar, the time of year… For some of you the best place to start will be your local markets. Meet the beekeepers, see what products they are excited about, perhaps purchase sample sizes. When buying from larger companies I look for brands including Local Hive (I love everything they do; their Wildflower and Mid-Atlantic varieties are a few of my go-tos) and another one called Nate’s (I purchase their 100% Pure, Raw & Unfiltered Honey and also their Hot Honey). Please note these are NOT affiliate links, just products I use and recommend.
Brie
Brie is French cheese with a soft, smooth texture encase in a white, edible rind. It is usually slightly salty and mellow – not sharp or tart – with a hint of nuttiness. It is widely available and is frequently sold in rounds or wedges. People following a vegetarian diet will need to check brand-by-brand to make sure the Brie they choose is made with microbial rennet (as opposed to animal rennet). This recipe will work with other cheeses too – use what you like best and make it your own!
Bread
No matter how delicious and well-executed the rest of the ingredients are, this toast won’t truly shine unless the bread – the actual foundation of the dish – is wonderful too. Choose bread that tastes amazing without embellishments, and it will taste extra-amazing once it’s topped with brie and rhubarb. Some of the varieties I use for this dish are French baguette, sourdough, or a nutty, multi-grain Harvest bread.
Orange Juice
There’s only a tablespoon of OJ in this recipe, so if you have a carton on hand and want to use it, no-one’s looking. But if you can, grab a wedge of fresh orange a give it a squeeze. Fresh juice always elevates the dish!
Edible Flowers
The flowers I used to garnish the toast in the photo are King Henry Violas from our garden. I’ve also made this same dish with rose petals and stock blossoms. The most important advice I have is don’t put any flowers in your mouth until you do the research. Many seed companies have edible flower sections; it’s amazing how many varieties you can grow in your own garden. You can also purchase edible flowers from an experienced seller. Either way, be sure the blooms are organic and pesticide-free. If you don’t have access to edible flowers, mint leaves and/or nuts make an excellent alternative. And of course, strawberries are a traditional favorite with rhubarb and would be an excellent garnish choice.
If you enjoy Honey-roasted Rhubarb Toast with Brie, you may also like Radish Toast with Chive Blossom Butter or this recipe for Rose Simple Syrup.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 4 stalks rhubarb
- 1/2 cup honey
- 1/2 lb Brie cheese
- 1 TB orange juice fresh squeezed
- 4 slices bread lightly toasted
- 20 edible flowers washed
Ingredients
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- Preheat the oven to 400F. Cut the rhubarb stalks into two-inch diagonal pieces and arrange in a roasting pan.
- Stir 1 TB of orange juice into 1/2 cup of honey and drizzle it over the rhubarb. Use a pastry brush or the back of a spoon to distribute it over the pieces making sure they are evenly covered.
- Cover the pan loosely with foil and roast for approximately 10 minutes until it is soft but not separating or breaking down. It will look semi-transparent when it's ready. Remove from the oven and allow to cool slightly.
- While the rhubarb roasts spread the Brie on the lightly toasted bread. Top with the Honey-roasted Rhubarb then garnish with edible flowers. If the rhubarb produced juice as it roasted, you can drizzle it over the rhubarb before you add the flowers. Serve immediately.
