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Spicy rhubarb toast
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 301
  • Fat about 13g
  • Carbohydrates about 34g
  • Protein about 8g
This is needed
This is needed for 4 people
Stewed rhubarb
  • 1 tbsp olive oil
  • 200 g rhubarb, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tbsp white balsamic vinegar
  • 2 tbsp sugar
  • 1 tbsp water
  • 1 red chilli, deseeded, finely chopped
  • 0.5 tsp salt
  • 200 g fennel, shredded
  • 0.5 bunch dill, torn
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • a little pepper
  • 4 slices rye bread
  • 80 g tangy Appenzeller, thinly sliced
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And that's how it's done
And that's how it's done
Stewed rhubarb
Heat the oil in a pan. Sauté the shallot for approx. 5 mins., add the rhubarb and chilli, cook for approx. 2 mins. Add the balsamic, water, sugar and salt, cover and simmer for approx. 5 mins. until soft. Allow the stewed rhubarb to cool slightly, stir thoroughly.
Mix the fennel, dill and oil, season.
Toast the bread in a frying pan over a medium heat for approx. 2 mins. on each side. Remove, place the cheese on the slices of toast. Top with the stewed rhubarb and fennel.