Guys. It’s FINALLY TIME! RHUBARB TIME! My all time absolute favorite vegetable. I look forward to rhubarb season all year long, and it is just freakin starting. YESSSSS! I plan to get fancy at some point, but first….. rhubarb in it’s most simple form, cooked down with sugar into a jam. Tart, sweet, delicious jammy jam. Here, I paired it with a savory sandwich to make a grilled ham and cheese with mustardy rhubarb jam. Totes delish!
So, all of you heard of Yummly? It’s a really handy recipe website that allows you to save recipes from all your favorite websites. You can search for recipes, then narrow down specific ingredients. Even make grocery lists! I know, I know….. this seems like an ad. It’s totally not. I’m just trying to grow my Yummly page. So, if you’d like, you can check out my Rhubarbarians profile. Most of my recipes are listed there.
Now back to this slutty grilled cheese!
This sandwich is nothing short of amazing. Not sure there’s a single healthy ingredient, but who needs healthy? It’s Friday! I mixed extra sharp cheddar for gooey-ness, with nutty havarti for creaminess. With sweet ham and mustardy, tangy rhubarb jam….. Oh Em Gee.
- 1 large rhubarb stalk, cut into ½” pieces. About 2¼ cups.
- 1 cup water
- 2 Tablespoons sugar
- ¾ teaspoon dijon mustard
- Soft butter for spreading
- 8 slices brioche bread
- 8 thin slices of ham
- 1 cup aged havarti cheese, grated
- 1 cup extra sharp cheddar cheese, grated
- Bring rhubarb, water, and sugar to a boil in a small saucepan. Reduce heat to medium-low, and simmer for 30 minutes, stirring occasionally. When rhubarb is dissolved and sauce is slightly thick, remove from heat. Let cool, about 20 minutes. Stir in mustard.
- Meanwhile, mix both kinds of cheese together. Set aside.
- Spread butter generously on 1 side of each piece of bread. Flip bread over and spread the other sides with the jam. Top jam with 2 slices of ham each on 4 pieces of the bread. Divide the cheese evenly among those 4 slices, and top with remaining bread slices, buttered side up.
- Heat a large non-stick skillet over medium-low heat. Add sandwiches to pan, do not overcrowd. You may need to cook them in batches of 2. Cover, and let cook until cooked side is golden brown, about 5 minutes. Flip, cover, and cook until the other side is golden brown, about 5 minutes. Once cheese is melted, and both sides are golden brown, remove from heat.
OK……. I still have some of this jam in the fridge…. it will take everything I have not to eat this ALL DAY AND NIGHT!