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5 from 4 votes

The Pink Goat: Squash Blossoms Stuffed with Goat Cheese and Roasted Rhubarb

Squash Blossoms stuffed with goat cheese and rhubarb compote, crispy fried.
Servings: 2


  • 6 male squash blossoms with at least a one inch stem
  • 6 teaspoons goat cheese
  • 1 tablespoon rhubarb compote
  • 1 teaspoons chopped fresh herbs chives, thyme, basil, parsely, etc.
  • 1/2 cup water
  • 1/3 cup flour
  • 1/4 teaspoon salt
  • coconut oil for frying


  • Gently rinse off squash blossoms, checking for bugs inside.
  • Remove inside stem.
  • Drain on paper towels.
  • Mix goat cheese, herbs and rhubarb compote together.
  • Gently stuff flowers with 1 teaspoon of goat cheese. Some flowers are larger and can use more. You want to have enough room at top of flower to close flower completely.
  • Mix water and flour into a batter. Dip flower into batter.
  • Heat a heavy bottomed pan with 1 inch of oil until oil is at 375 degrees.
  • I use a kernel of corn. When it pops, my oil is ready.
  • Fry a few minutes on each side until golden brown. Drain on paper towels. Serve with roasted rhubarb.


If you don't have a rhubarb compote, you can mix goat cheese with a favorite jam or preserve, or just use herbs, salt and pepper.
Recipe for Rhubarb Compote
2 large stalks rhubarb
2 cups strawberries
1/2 cup water
1/2 cup sugar (more if needed)
Bring everything to a boil. Turn heat down and simmer for 10 minutes or until rhubarb is softened. If there is too much liquid in pan, remove fruit and continue to simmer liquid until reduced. Mix back in with fruit. Cool completely before mixing with goat cheese.