Recipe Tip: Rhubarb Chutney with Cheese Sticks
Top Recipe for 4 Persons by Reinhold Schuster. All ingredients and tips for getting it right. Cheese and fruit pair well together. To accompany hard mountain cheeses, Reinhold Schuster from COMTÉ suggests a rhubarb chutney.
- 75 gfrozen raspberries
- 500 grhubarb (preferably thin stalks)
- 1red onion
- 1 tablespoonoil
- 1 tablespoonbrown sugar
- 1 teaspoon(s)mustard seeds
- tablespoonraspberry vinegar
- 1 pinch(es)salt
- 1 pinch(es)pepper
- 500 gcomté or other hard mountain cheese
Step 1Allow the raspberries to thaw.
Step 2Wash and clean the rhubarb. Cut one stalk into thin slices. Cut the remaining rhubarb into pieces approx. 1 cm wide.
Step 3Peel the onion, halve and cut into fine rings.
Step 4Heat the oil in a pot. Sauté the onion in it. Add the brown sugar and over a medium heat carefully let it caramelise until it turns light brown and syrupy. Add the larger pieces of rhubarb and mustard seeds to the pan, mix and deglaze with the raspberry vinegar. Cover and simmer for about 20 minutes, stirring occasionally.
Step 5Add the remaining rhubarb and the thawed raspberries and cook for another 3 minutes. Season the chutney with salt, pepper and possibly a little sugar to taste, pour into prepared glass jars and leave to cool.
Step 6Cut the comté or hard mountain cheese into strips and serve with the chutney.