Blanch the rocket in boiling water for approx. 20 secs., refresh immediately in ice-cold water, drain, squeeze out gently. Puree the rocket and oil. Using the whisk on a mixer, beat the butter, garlic powder and salt for approx. 2 mins. until light and creamy, stir in the rocket mixture.
Mix the rhubarb, sugar and water in a pan. Cover and simmer for approx. 5 mins. until almost soft. Allow the rhubarb to cool slightly.
Spread butter on one side of the bread. Arrange the rhubarb, cheese and rocket on 4 slices of bread. Place the remaining slices on top (buttered side down), press down gently. Spread a thin layer of mayonnaise on both sides of the sandwich.
cut into 8 slices
Grilled cheese sandwiches
Heat a non-stick frying pan over a medium heat. Fry the sandwiches for approx. 3 mins. on each side until golden brown.