John Myers
Ingredients for 1 servings:
- 1 slice(s) of bread (wholemeal) or hearty country bread
- e.g. herb cream cheese, or goat’s cheese with herbs
- 1 radish (can be omitted) in slices.
- some arugula
- 50 g rhubarb, prepared and weighed
- 50 g strawberries, prepared and weighed
- 1 tbsp balsamic vinegar, maybe a little more
- 1 tsp sugar
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Savory with rhubarb, arugula and cream cheese
First, prepare the compote: Cut the rhubarb into approximately 1 cm long pieces, halve any thick stalks, and roughly dice the strawberries. Place the fruit in a saucepan with 1 tablespoon of balsamic vinegar and approximately 1 teaspoon of sugar, cover, and simmer over low heat until soft. If too much liquid evaporates, add a little more water/balsamic vinegar, but this shouldn’t be necessary. Once the fruit is soft, mash it lightly with a fork and, if necessary, reduce it a little with the lid off. Allow to cool. Toast 1-2 slices of bread (this isn’t essential), allow to cool, and spread a thick layer of cream cheese on top. Spread the compote on top, top with radish slices if desired, and scatter the arugula on top. The compote is easy to prepare in advance, and the rest is quick to do.
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