Cheese board with chutney

Name: Cheese board with chutney
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 500 g fresh rhubarb; 3 Onions; 2-3 TABLESPOONS Oil; 100–125 g demerara sugar; 6-8 TABLESPOONS Raspberry vinegar; 1 package (300 g) frozen raspberries; 1 TABLESPOON grainy mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Brie cheese; 200 g Gruyère cheese; 7-10 Tbsp fresh raspberries

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

500 g fresh rhubarb
3 Onions
2-3 TABLESPOONS Oil
100–125 g demerara sugar
6-8 TABLESPOONS Raspberry vinegar
1 package (300 g) frozen raspberries
1 TABLESPOON grainy mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Brie cheese
200 g Gruyère cheese
7-10 Tbsp fresh raspberries

Directions

1
Clean, wash and cut the rhubarb into pieces. Peel and chop the onions. Heat oil in a pot and fry onions. Sprinkle with sugar, caramelize and deglaze with vinegar. Add rhubarb, raspberries and mustard, bring to the boil. Season with salt and pepper. Let simmer at low heat for 30-35 minutes. Stir several times
2
Season the chutney again with salt and pepper. Pour into a small bowl and let it cool down. Arrange cooled chutney with raspberries in a small bowl. Serve with the cheese on a plate. Bread rolls taste good with it
3
Waiting time approx. 45 minutes