Recipe by Debbie R.
We always eat this in the traditional Scottish style--over buttered toast--rather than the English or Welsh versions. Very yummy stuff. For the toast, use about 4 slices of a hearty, whole wheat bread.
Top Review by Andi of Longmeadow Farm
Oh rarebit, oh rarebit where forever art thou? This is the epitome of English preparation. I adored this for so many reasons. One cheese, you must make this with the instructed cheeses, and mixed with the dijon, beer, and butter, is a bit of heaven on a crusty piece of bread! Made this for son#2 because he was hungry and ate 3 servings. (He had just finished a 1/2 marathon). Made for ZWT 6 Zee Zesties 2010
- 9 ounces grated cheese (Chesire, Lancashire or Smoked Applewood Cheddar, latter is really good)
- 6 tablespoons beer
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- Worcestershire sauce