Rhubarb Chutney with Cheese Sticks

Rhubarb Chutney with Cheese Sticks

© COMTÉ by Food & Foto, Hamburg

Rhubarb Chutney with Cheese Sticks

Rhubarb Chutney with Cheese Sticks

© COMTÉ by Food & Foto, Hamburg

Ingredients (Serves 4)

75
g
frozen raspberries
500
g
rhubarb (preferably thin stalks)
1
red onion
1
tablespoon
oil
1
tablespoon
brown sugar
1
teaspoon
mustard seeds
3–4
tablespoon
raspberry vinegar
1
pinch
salt
1
pinch
pepper
500
g
comté or other hard mountain cheese
  • Allow the raspberries to thaw.
  • Wash and clean the rhubarb. Cut one stalk into thin slices. Cut the remaining rhubarb into pieces approx. 1 cm wide.
  • Peel the onion, halve and cut into fine rings.
  • Heat the oil in a pot. Sauté the onion in it. Add the brown sugar and over a medium heat carefully let it caramelise until it turns light brown and syrupy. Add the larger pieces of rhubarb and mustard seeds to the pan, mix and deglaze with the raspberry vinegar. Cover and simmer for about 20 minutes, stirring occasionally.
  • Add the remaining rhubarb and the thawed raspberries and cook for another 3 minutes. Season the chutney with salt, pepper and possibly a little sugar to taste, pour into prepared glass jars and leave to cool.
  • Cut the comté or hard mountain cheese into strips and serve with the chutney.