Every year around this time, I go a little overboard trying to come up different ways of using rhubarb, whether its in savory dishes, baked goods, sauces and condiments, or desserts (check out last year's roundup of rhubarb recipes!). Rhubarb is probably one of my favourite ingredients, and since it's only available for a short time every year, I try to make the most of it!
This year so far, I've made curried lentils with rhubarb chutney, a sweet rhubarb compote, strawberry-rhubarb scones, and these quesadillas!
I was inspired by a recipe for honeyed rhubarb and brie paninis that I saw on The Miniature Moose blog. I thought the combination of rhubarb with creamy brie cheese sounded like the perfect idea for a sandwich, but then I thought of turning it into quesadillas instead.
I kept the ingredients pretty simple, so all you need is what you see above - tortillas, brie cheese, a rhubarb mixture that you make by cooking down rhubarb with some maple syrup on the stovetop, and some arugula to add a bit more substance to the filling and a bit of bite to cut down on the sweetness.
I was trying to come up with something else to make these extra special, like another ingredient for the filling, or some kind of salsa to serve them with, but it turned out that nothing else was needed - these were simple but perfect that way!
I loved the combination of the slightly melted creamy brie with the tart rhubarb sauce. These were nice and soft quesadillas - the kind you can pick up and fold over like a pizza slice without anything falling out!
I did have a bit of leftover rhubarb filling that I spooned on top of some of the quesadillas which worked well as a "salsa", but I liked them just as much plain too.
Hopefully I'll have more rhubarb recipes to share with you before it's all gone!
Rhubarb, Brie & Arugula Quesadillas
Inspired by The Miniature Moose
*Note: these are approximate amounts - use as much cheese and arugula as you like, and make however many quesadillas as you can with the amount of rhubarb sauce!
2 cups diced rhubarb
2 cups diced rhubarb
2 tbsp water
1.5 tbsp pure maple syrup
~4 whole wheat tortillas
Brie cheese, sliced
Place rhubarb, water, and maple syrup in a saucepan and bring to a simmer on medium heat. Once simmering, cover and reduce heat to medium low. Continue to simmer for 5-8 minutes, stirring occasionally, until rhubarb has broken down and the mixture has thickened. Remove from heat and let cool. Strain out any remaining liquid if desired.
Heat two large skillets on medium heat and spray with cooking spray. Lay out tortillas and place slices of brie cheese on one half of each tortilla. Top cheese with a 2-3 tablespoons of the rhubarb mixture per tortilla (I just estimated how much to put on). Place a large handful of arugula on top, then fold each tortilla in half. Place two tortillas in each skillet and cook for about 2-3 minutes, pressing down lightly with a spatula, until lightly browned. Carefully flip and cook the other side for another 2-3 minutes. Remove from heat and cut each tortilla in half for smaller wedges.
Serve warm. Feel free to top with additional rhubarb sauce if you have any leftover.