Spiced rhubarb tartines | Terroir Fribourg

Ingredients

• 1 tbsp canola oil
• 1 shallot, thinly sliced
• 200 g rhubarb, thinly sliced
• 1 red chili, deseeded and chopped
• 1 tbsp white balsamic vinegar
• 1 tbsp water
• 2 2 tbsp sugar
• 1 pinch of salt
• 200 g fennel, thinly sliced
• ½ bunch dill, leaves picked
• 1 tbsp olive oil
• salt
• pepper
• 4 slices of wholemeal bread
• strong Gruyère AOP, thinly sliced