Ingredients

• 80 ml apple cider vinegar
• 150 g sugar
• 300 g rhubarb (topped, tailed and washed)
• 1 clove of garlic
• 2 tsp ground ginger
• 1 tsp finely grated organic lemon zest
• 3 tbsp freshly squeezed lemon juice
• Salt, cayenne pepper
• 2 x Züger mozzarella balls (150 g each)
• 4 tbsp toasted almond flakes

How it’s done

Heat the apple cider vinegar and the sugar in a pan and simmer for 3-4 minutes until the sugar has dissolved. Cut the rhubarb into 2 cm diagonal slices, add to the vinegar and sugar mix and bring to the boil. Peel the garlic and finely chop. Add to the rhubarb mixture along with the ground ginger, lemon zest and lemon juice. Season with salt and cayenne pepper and leave to simmer for 18-20 minutes. Remove from the hob and leave to cool. Slice the mozzarella, arrange decoratively on plates, sprinkle with the toasted almonds and serve with the rhubarb chutney.

Züger tip :You can also try replacing the rhubarb with pineapple.