Rhubarb Chutney with Goat Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the chutney:
- 250 g rhubarb, rouhly chopped
- 10 g iner root, finely diced
- 50 grams sugar
- 2 tablespoon raspberry vinegar
- 40 ml water
- 2 teaspoons green peppercorns, coarsely crushed
- 1 tablespoon honey
Also:
- 400 g oat cheese
- Lamb`s lettuce
- 12 half walnuts
Print Recipe
Pin Recipe Instructions
- Caramelize the sugar in the pan until light brown. Add the rhubarb and ginger. Pour in the raspberry vinegar and 40 ml of water. Cook uncovered over medium heat until the liquid has boiled away.
- Add the green pepper and honey and let cool.
- Arrange decoratively with the remaining ingredients.
- The chutney goes well with any cheese or roast meat.
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