Sweets for the weekend
Serves 6
- 1 kg rhubarb, trimmed washed and cut into small pieces.
- seeds from 1/4 pomegranate
- zest and juice from 4 limes
- 150g caster sugar
- 2 cinnamon quills
- 2 ts cinnamon
- yogurt and a cream to serve with
Preheat oven to 180 Celsius
Combine rhubarb, seeds from pomegranates, lime zest and juice,sugar and cinnamon quills in the baking dish. Cover with foil and bake for 20-25 min. Cool and serve in small glasses, with yogurt and cream, sprinkled at top with cinnamon sugar.