Rhubarb Pistachio Sweet Flatbread

Rhubarb Pistachio Flatbread

I’m not sure there’s anything nicer than cooked and sweetened rhubarb. And when you pair it with pistachios and bake it on top of sweet, flatbread, it’s nothing short of divine. This is the perfect use for those thin stalks of rhubarb. You only need 6 or 7. If you only have chopped rhubarb (even frozen), simply scatter it over the top and bake.

Who said flatbread needs to be savoury? Enjoy this sweet and fruity flatbread as a breakfast bite or with an afternoon cup of tea.

When I made this, I made the dough in to one larger flatbread, so I was restricted in how thin I could roll it by the length of baking pan. We all agreed though, while delicious, we would have liked it a little thinner. (I was out of rhubarb or I would have made another couple!) For that reason, I’m suggesting cutting the dough in two and making two, thinner flatbreads. You can of course, make just one, if you like your bread thicker. Just be sure not to make it longer than the length of your baking pan, so it doesn’t hang over the edges.

One last tip … use your sharpest knife to cut this one, as cooked rhubarb is not the easiest thing to cut. I used a pizza cutter, which wasn’t the best choice it turned out :)

Rhubarb Pistachio Flatbread



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