Summary

Ingredients

• 800 g rhubarb
• 20 g iner
• 1 teaspoon orange (s) - peel, grated
• 100 g suar
• 150 ml orange juice
• 150 g raspberries, frozen
• 75 g suar, brown

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Instructions

1. Clean the rhubarb and peel it off if necessary. Cut the sticks into oblique, approx. 5 cm long pieces, place in an ovenproof dish (approx. 20 cm) and sprinkle with the brown sugar.
2. Peel the ginger, cut into thin slices, mix with the orange peel, sugar and orange juice and add to the rhubarb.
3. Cook in the preheated oven at 200 ° C (top / bottom heat, preheated) on the bottom shelf for 30-40 minutes (depending on the thickness of the rhubarb stalks) (convection not suitable).
4. Take the cold raspberries out of the pack and place on the hot rhubarb, stir and let it steep.
5. Notes: also tastes good with mixed berries, delicious with vanilla ice cream or vanilla sauce.