for 4 person

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

Fennel

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

Toast

4 slice	rye bread
80 g	tangy Appenzeller, thinly sliced

How it's done

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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