Clean, wash and cut the rhubarb into pieces. Peel and chop the onions. Heat oil in a pot and fry onions. Sprinkle with sugar, caramelize and deglaze with vinegar. Add rhubarb, raspberries and mustard, bring to the boil. Season with salt and pepper. Let simmer at low heat for 30-35 minutes. Stir several times
Season the chutney again with salt and pepper. Pour into a small bowl and let it cool down. Arrange cooled chutney with raspberries in a small bowl. Serve with the cheese on a plate. Bread rolls taste good with it
Waiting time approx. 45 minutes