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Rhubarb chutney with goat cheese

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Ingredients for 4 servings:

  • 250 g rhubarb, roughly chopped
  • 10 g ginger root, finely diced
  • 50 g sugar
  • 2 tbsp raspberry vinegar
  • 40 ml water
  • 2 tsp peppercorns, green, coarsely crushed
  • 1 tbsp honey
  • 400 g goat cheese
  • lamb’s lettuce
  • 12 half walnuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Caramelize the sugar in a saucepan until light brown. Add the rhubarb and ginger. Pour in the raspberry vinegar and 40 ml of water. Simmer uncovered over medium heat until the liquid has evaporated. Add the green pepper and honey and let cool. Serve decoratively with the remaining ingredients. This chutney pairs well with any cheese or roasted meat.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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