Rhubarb chutney to cheese

Name: Rhubarb chutney to cheese
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 500 g Rhubarb; 3 medium onions - 2-3 tablespoons of oil; 100–125 g demerara sugar; 6-8 TABLESPOONS Fruit vinegar; 1-2 TEASPOONS grainy mustard; 300 g frozen raspberries - salt - pepper; 200 g Brie (cream stage); 200 g Hard cheese (e.g. Comté)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

500 g Rhubarb
3 medium onions - 2-3 tablespoons of oil
100–125 g demerara sugar
6-8 TABLESPOONS Fruit vinegar
1-2 TEASPOONS grainy mustard
300 g frozen raspberries - salt - pepper
200 g Brie (cream stage)
200 g Hard cheese (e.g. Comté)

Directions

1
Clean, wash and cut the rhubarb into pieces. Peel and chop the onions and fry them in hot oil. Sprinkle sugar over them and caramelize. Stir from time to time. Stir in vinegar and mustard. Add rhubarb and berries.
2
Season with salt and pepper. Simmer at low heat for about 30 minutes. Stir more often.
3
Season the chutney again and let it cool down. Serve with Brie and Comté. Bread rolls or wholemeal bread taste good with it.