I recently got my first rhubarb this season from my mother-in-law’s backyard.
I loved my Rhubarb Blueberry Brownies, but I can’t keep making sweets.
You know, for many reasons.
So I’ve been trying to come up with ideas where I can use rhubarb for meals, not just for sweets.
For this sandwich I made roasted rhubarb mustard.
Rhubarb was roasted, chopped into small pieces, and mixed first with sugar, vinegar, and salt, and then with Dijon mustard.
(The picture above was taken right before mixed with mustard.)
I typically keep soft and extra firm tofu both in my fridge.
But when I want something that has a firm chicken-like texture, I go to Trader Joe’s and get their super firm one.
I sliced and sautéed it, and then coated with homemade BBQ sauce.
This is the final result.
Toasted crusty bread, arugula, avocado, tomato slices, BBQ ticken, and roasted rhubarb mustard.