Seasonal tastes are the wonder of the food universe. Because you can't have them every day, they are precious. Here I have fun putting together rhubarb and Meyer's lemons for a tangy, tasty treat.
1 Meyer's lemon
4 stalks rhubarb
1 T sugar
1 T olive oil
Chop the rhubarb and coat with a T of olive oil. Roast, covered for 20 minutes at 425ºF. Sprinkle with sugar and roast for a few more minutes.
Meanwhile, juice the lemon into a small pan. Remove the peel from the spent lemon. Thinly slice the lemon rind. Add to the pan with some water and salt. Cook over medium heat for about 20 minutes until the rind is soft and most of the liquid is gone.
Slice some bread and coat with olive oil. Spread some of the lemon rind and roasted rhubarb on the bread. Sprinkle with goat cheese and broil for about 10 minutes. Crack pepper on top and serve.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Yield: 8 servings