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Rhubarb crostini
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 465
  • Fat about 24g
  • Carbohydrates about 45g
  • Protein about 16g
This is needed
This is needed for 4 people
  • 1 dl water
  • 50 g sugar
  • 250 g rhubarb, cut into sticks approx. 8 cm long, halved lengthwise
Rhubarb crostini
  • 0.5 pagnol bread, halved crosswise and lengthwise
  • 200 g Vacherin Mont d'Or, sliced
  • 1 tbsp olive oil
  • a little pepper
  • a little sea salt
Caramelized nuts
  • 30 g sugar
  • 1 tbsp water
  • 40 g pecan nuts
  • 0.5 tbsp sesame seeds
To garnish
  • 30 g Micro Greens
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And that's how it's done
And that's how it's done
Bring the water and sugar to the boil in a pan. Add the rhubarb, cover and simmer over a low heat for approx. 5 mins. until just soft.
Rhubarb crostini
Place the cheese on top of the slices of bread, top with the rhubarb. Drizzle with oil, season.
To bake
Approx. 5 mins. in an oven preheated to 200 °C (convection).
Caramelized nuts
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, add the nuts and sesame seeds, mix, transfer to a sheet of baking paper, leave to cool, roughly chop.
To garnish
Scatter the caramelized nuts and micro greens on top of the crostini.