Hazelnut Butter + Roasted Rhubarb Smørrebrød Recipe

Name: Hazelnut Butter + Roasted Rhubarb Smørrebrød
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pieces rhubarb, sliced into 1/4-inch pieces; 2 tablespoons honey; 1 teaspoon vanilla bean; 2 teaspoons orange zest; 1/4 cup freshly squeezed orange juice; 2 cups hazelnuts, toasted, skin removed; 2 tablespoons raw cacao powder; 1/4 teaspoon cinnamon; 1/4 cup maple syrup; 5 ice cubes; 4 slices gluten-free rye bread; 1/2 cup fresh basil

Servings: persons

5 pieces rhubarb, sliced into 1/4-inch pieces
2 tablespoons honey
1 teaspoon vanilla bean
2 teaspoons orange zest
1/4 cup freshly squeezed orange juice
2 cups hazelnuts, toasted, skin removed
2 tablespoons raw cacao powder
1/4 teaspoon cinnamon
1/4 cup maple syrup
5 ice cubes
4 slices gluten-free rye bread
1/2 cup fresh basil

1
Preheat the oven to 375u00b0F. Place rhubarb into a small baking dish. Toss with honey, 1/2 teaspoon vanilla bean, orange zest and juice. Roast for 30 minutes or until very tender.
2
While the rhubarb cooks make the hazelnut cacao butter. In a food processor, combine the toasted and skinned hazelnuts, cacao powder, 1/2 teaspoon vanilla bean, cinnamon, and maple syrup. Process until smooth, adding the ice cubes half way to cool the food processor down.
3
To assemble, spread hazelnut cacao butter over toasted gluten-free rye bread, top with a tablespoon of rhubarb compote, and torn basil.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 pieces rhubarb, sliced into 1/4-inch pieces, 2 tablespoons honey, 1 teaspoon vanilla bean, 2 teaspoons orange zest, and more.

Yes, Hazelnut Butter + Roasted Rhubarb Smørrebrød falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hazelnut Butter + Roasted Rhubarb Smørrebrød

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