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Burrata with Rhubarb Two Ways (Vegetarian, Gluten, Grain Free & Low Carb) From Front Close Up
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Buffalo Mozzarella with Rhubarb Two Ways (Vegetarian, Gluten, Grain Free & Low Carb)

This is a wonderful, easy and delicious dish that is perfect to serve both as a starter or side dish
Course Side Dish, Starter
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb, Quick, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 plate

Ingredients

  • 1 Buffalo mozzarella
  • 1/2 jar Rhubarb compote (see note 1 below)
  • 1 stalk Rhubarb cut into 2-3 cm long pieces
  • 1 tbsp Balsamic vinegar
  • Black pepper
  • 2-3 leaves Fresh basil thinly sliced
  • 2-4 slices Fresh (gluten free) bread
  • Olive oil, to fry

Instructions

  • Prepare the rhubarb compote unless you already have it ready. (see note 1)
  • Preheat the oven to 175 degrees Celsius.
  • Slice the rhubarb stalk and place on an oven safe baking pan.
  • Add the balsamic vinegar and toss to cover the rhubarb stalks.
  • Bake in the oven for 15-20 minutes, until softened and warm but still have a bit of a crunch left.
  • Heat the rhubarb compote on low heat in a small pot.
  • Preheat a nonstick pan over medium heat with some olive oil.
  • Add the sliced bread and fry until golden brown on each side.
  • Place the warm rhubarb compote at the bottom of a deep plate. Top with the balsamic roasted rhubarb stalks.
  • Add the buffalo mozzarella on top, add freshly ground pepper and thinly sliced basil on top.
  • Serve with warm roasted bread.

Notes

Note 1 - I used this recipe for the rhubarb compote.