Rhubarb chutney

Rhubarb chutney

Bio-en
My Organic Alnatura Recipes
Vegetarian
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Serving(s)
1

Source : Alnatura, photographe : Oliver Brachat

Ingredients:

500
g rhubarb
1
nion
1
clove of garlic
4
cm fresh ginger
2
sp Alnatura olive oil
100
ml raspberry balsamic vinegar
160
g Alnatura raw cane sugar
4
slices of white bread
200
g Pecorino

Wash the rhubarb and cut into diagonal slices, 1 cm thick.

Peel the onion, garlic and ginger, finely dice them all and sweat in the olive oil for 3 minutes.

Add the rhubarb, balsamic vinegar and sugar and leave it all to cook for 30 minutes until the mixture thickens.

Pour the rhubarb chutney into screw-top jars, seal and leave to cool.

Toast the white bread in the oven or fry in a non-stick pan until golden-brown.

Sprinkle with Pecorino and spread with the rhubarb chutney.

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