Rhubarb crostini

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 465 Kcal, 16g Protein, 45g Carbohydrates, 24g Fat


  • Rhubarb
  • 1 dl water
  • 50 g sugar
  • 250 g rhubarb, cut into sticks approx. 8 cm long, halved lengthwise
  • Rhubarb crostini
  • 0.5 pagnol bread, halved crosswise and lengthwise
  • 200 g Vacherin Mont d'Or, sliced
  • 1 tbsp olive oil
  • a little pepper
  • a little sea salt
  • Caramelized nuts
  • 30 g sugar
  • 1 tbsp water
  • 40 g pecan nuts
  • 0.5 tbsp sesame seeds
  • To garnish
  • 30 g Micro Greens

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  • Rhubarb

    Bring the water and sugar to the boil in a pan. Add the rhubarb, cover and simmer over a low heat for approx. 5 mins. until just soft.
  • Rhubarb crostini

    Place the cheese on top of the slices of bread, top with the rhubarb. Drizzle with oil, season.
  • To bake

    Approx. 5 mins. in an oven preheated to 200°C (convection).
  • Caramelized nuts

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and sesame seeds, mix, transfer to a sheet of baking paper, leave to cool, roughly chop.
  • To garnish

    Scatter the caramelized nuts and micro greens on top of the crostini.
  • Tip:

    Cut the cheese in slices straight from the fridge so that it is easier to cut.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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