Spicy rhubarb toast

Spicy rhubarb toast

Total: 25 min. | Active: 25 min.
vegetarian, lactose-free
Nutritional value / person: 301 kcal
, Fat: 13 g
, Carbohydrate: 34 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Stewed rhubarb

1 tbsp olive oil
1 shallot, thinly sliced
200 g rhubarb, thinly sliced
1 red chilli, deseeded, finely chopped
1 tbsp white balsamic vinegar
1 tbsp water
2 tbsp sugar
½ tsp salt


200 g fennel, shredded
½ bunch dill, torn
1 tbsp olive oil
¼ tsp salt
a little pepper


4 slices rye bread
80 g tangy Appenzeller, thinly sliced
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How it's done

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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.


Mix the fennel, dill and oil, season.


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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