Spicy rhubarb toast

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 301 Kcal, 8g Protein, 34g Carbohydrates, 13g Fat


  • Stewed rhubarb
  • 1 tbsp olive oil
  • 200 g rhubarb, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tbsp white balsamic vinegar
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tsp salt
  • Fennel
  • 200 g fennel, shredded
  • 0.5 bunch dill, torn
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • Toast
  • 4 slices rye bread
  • 80 g tangy Appenzeller, thinly sliced

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  • Stewed rhubarb

    Heat the oil in a pan. Sauté the shallot for approx. 5 mins., add the rhubarb and chilli, cook for approx. 2 mins. Add the balsamic, water, sugar and salt, cover and simmer for approx. 5 mins. until soft. Allow the stewed rhubarb to cool slightly, stir thoroughly.
  • Fennel

    Mix the fennel, dill and oil, season.
  • Toast

    Toast the bread in a frying pan over a medium heat for approx. 2 mins. on each side. Remove, place the cheese on the slices of toast. Top with the stewed rhubarb and fennel.

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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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