Each year, I look forward to that rhubarb from the garden of my parents shows the tip of his nose. And as we are in the mountains, and the rhubarb is slow a little bit to come. But as soon as the first bud, I caught pirating from to make good income with it ! I love the mixture of rhubarb and raspberry, which changes the classic but nevertheless delicious blend of rhubarb and strawberry.
Here is a recipe to die for and so simple that I’m sure you’ll love them on the fields. Enjoy the most simply of the world with a good yogurt.
Rhubarb confit in the oven raspberry
- 500 g of rhubarb
- 3 tbsp raspberry jam (for me home-made)
- 3 tbsp of raspberry liqueur
- 1 tbsp of sugar
- 1 tbsp butter (optional)
- 1 pinch of salt
Preheat the oven to 200°.
Wash the rhubarb and peel then coarsely because the first rods are not so fibrous. Cut into sections of 8-10 cm.
In a bowl mix together jam, liqueur, sugar and salt and then add the rhubarb and mix well to coat the rhubarb.
Arrange the mixture in a baking dish and then add the hazelnut butter.
Bake 20-25 min.
Enjoy warm it is even better !