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 !

Written by Doc

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