For the strawberry-rhubarb relish, wash the rhubarb stalks and cut away any woody ends. Cut the stalks into pieces about 3 cm long. Peel and dice the shallot. Rinse the strawberries in cold water and cut into pieces.
Grate some zest from the lime and squeeze out the juice. Remove the seeds from the chili pepper and cut into very fine rings.
Heat some oil in a pan and fry the shallots in it. Put all the ingredients in a saucepan with a little water and leave to infuse for about 15 minutes. Then bring to a boil and simmer over low heat for about 1 hour until the relish has reached a thick consistency. Meanwhile, keep stirring it. The relish is ready when you drag the handle of a wooden spoon across the bottom of the pot and a trace remains visible.
Cut the Camembert into portion pieces and arrange on plates. Pour the strawberry-rhubarb relish around it.