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
For the rhubarb compote
For the fennel salad
For the bread
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.
Copyright 2024 Sweet Spices