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Rhubarb, goat's cheese and rye thins
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These crispy topped thins make a great nibble with drinks or a light starter. The rhubarb mixture also goes brilliantly as a pickle with cold meats and cheeses.
Serves: 8 as a nibble or light starter
200g thin stems rhubarb, washed and trimmed
1 shallot, peeled
2 tbsp red wine vinegar
2 tbsp caster sugar
400g loaf The Village Bakery Organic Rye with Seeds
1/2 x 25g pack fresh mint, leaves only, finely sliced
200g soft or crumbly goat's cheese
Typical values per serving:
This recipe was first published in March 2015.