Marmalade Instructions:

In a saucepan, combine water vinegar sugar and the honey. Bring to a simmer and then add the diced rhubarb and thyme sprigs. Simmer for three to four minutes or until tender. Add tomatoes and simmer for three minutes. Strain and cool in a flat pan in a refrigerator. (note: save excess liquid until mixture is cool to adjust consistency)

Cannelloni Instructions:

Let the goat cheese come to room temperature, then in a mixer, whip the cheese until smooth and place in a pastry bag. Warm up the butter and with a pastry brush gently brush a light amount of butter on the whole sheet of phyllo dough. Repeat this step two more times for a total of three layers. Next you’re going to cut the sheet into four strips; with the box the phyllo dough came in as a guide, line up the box vertically and cut one strip then realign the box and repeat. Pipe the goat cheese onto the phyllo dough at one end of the strip, leaving a small gap at either end (note: you will need 3/4 “ hole in your pastry bag). Return to refrigerator to set up, then in a preheated 500 degree F oven bake for four to six minutes.

Spread a small amount of marmalade on plate with your pastry brush down the center of the plate and place the cannelloni in the center of the strip of sauce on top of the thick tomato slice that has been seasoned with salt and pepper. Drizzle the marmalade on top of the cannelloni and tomato garnish with baby greens or micro greens (available at Trader Joe’s or Whole Foods).