To make the rhubarb compote begin by dicing the sweet onion. Combine the olive oil and butter in a medium saucepan and place over medium low heat. Add the diced sweet onion and a pinch of kosher salt. Slowly sauté the onions over medium low heat, stirring occasionally, until golden brown and caramelized, about 20-30 minutes.
Meanwhile, chop the rhubarb into ½ inch pieces. When the onions are fully caramelized add the rhubarb and brown sugar. Stir to combine and then add the apple cider vinegar, lemon juice, cinnamon stick, and ½ tsp kosher salt.
Turn up the heat to medium high and cook the rhubarb until it releases its juices and comes to a simmer. Simmer the rhubarb, stirring occasionally, for about 5 minutes until the rhubarb is soft and starting to break down. Taste and adjust the seasoning if necessary.
Transfer the compote to a bowl and cover with plastic wrap. Cool completely before using. The compote will thicken as it cools.
To whip the goat cheese, combine the softened cream cheese and the goat cheese in a food processor. Blend the cheeses together, stopping to scrape down the sides once or twice. Blend until the cheese mixture is completely smooth and creamy and is lightened in texture.
Transfer the whipped goat cheese to a serving bowl and garnish with finely chopped chives.
To toast the crostini, slice the baguette into thin slices. Turn the oven to broil. Broil the baguette slices for 3 to 4 minutes per side until golden brown on each side.
Serve the toasted crostini with the whipped goat cheese and rhubarb compote. Garnish with finely chopped fresh chives and enjoy!
Notes
*This is the equivalent of about 1 cup diced onion**I used two small 4 oz goat cheese logs