Preparation
Rhubarb Compote
Heat the oil in a saucepan. Sweat the shallot for about 5 min.
Add the rhubarb and chili, and continue cooking for another 2 min.
Add the vinegar, water, sugar, and salt. Cover and simmer for about 5 min.
Let cool slightly, then mix the compote well.
Fennel
Combine the fennel, dill, and oil. Season to taste.
Bread
Toast the slices of wholemeal bread in a pan for about 2 min on each side.
Remove and top with Gruyère AOP.
Spoon the rhubarb compote and fennel mixture on top.
For 4 people
Preparation : 25 min
Cooking : 15 min
Ingredients and products
- 1 tbsp canola oil
- 1 shallot, thinly sliced
- 200 g rhubarb, thinly sliced
- 1 red chili, deseeded and chopped
- 1 tbsp white balsamic vinegar
- 1 tbsp water
- 2 2 tbsp sugar
- 1 pinch of salt
- 200 g fennel, thinly sliced
- ½ bunch dill, leaves picked
- 1 tbsp olive oil
- salt and pepper
- 4 slices of wholemeal bread
- strong Gruyère AOP, thinly sliced
