Rhubarb Sandwiches ‒ Raparperileivät

It's too hot to cook or stay inside. But when I come home I need something easy to prepare. This combination is one of the results of me trying to find new ways to utilize rhubarb. It's a surprisingly new species. It didn't become wide-spread before 19th century in Finland and wasn't even considered edible at first. Most Finns still don't like the overwhelming sourness as such but it's perfectly possible to prepare it in ways that don't ruin the characteristic taste and this doesn't always mean sweet dishes.

- 1 small rhubarb stalk or a piece from a bigger one
- 2 rye bread slices
- 2 slices blue-style soy cheese
- 0.5 tablespoons margarine
- 1 teaspoon dark syrup

Cut the rhubarb in pieces. Toast the bread slices and butter them. Arrange the rhubarb on the slices, pour the syrup on them and top with soy cheese. Heat just enough to warm the toppings.

Nutritional values / 132,5 g:
energy 253 kcal
fat 12 g
protein 7 g
carbohydrates 27 g
fiber 6 g