This recipe for rhubarb and fennel Tartines is ideal for a light evening meal or as an appetizer!
The combination of rhubarb and shallot is divine and the dill fennel salad is simply delicious!
A great way to use rhubarb in a salty dish.
Prep Time: 25 minutes
Cooking Time: 12 minutes
Difficulty: easy
For: 2 servings
Ingredients
For the rhubarb compote
- 1 tablespoon of olive oil
- 1 shallot, thinely sliced
- 1 cup of rhubarb, sliced in small chunks (200 g)
- 1 tablespoon of white balsamic vinegar
- 1 tablespoon of water
- 2 tablespoons of brown sugar
- ½ teaspoon of salt
For the fennel salad
- 1 cup of fennel, sliced in small chunks (200 g)
- ½ bunch of stripped dill
- 1 tablespoon of olive oil
- ¼ teaspoon of salt
For the bread
- 4 slices of bread
- 3/4 cup of shredded or sliced cheese (optional) (80 g)
Instructions
1.Heat the oil in a saucepan. Sweat the shallot in it for about 5 minutes, add the rhubarb and extend the cooking time by about 2 minutes. Add vinegar, water, sugar and salt, cover and simmer for about 5 minutes. Let cool a little, mix the compote well.
2. In a bowl, mix the fennel, dill, oil and season.
3. Toast the slices of bread in a toaster. Take them out and garnish them with grated or sliced cheese if desired. Spread the rhubarb compote.
4. Spread the fennel over.
5. Garnish with some dill and serve.
