Baked Pudding

Ingredients

• 350 g rhubarb
• 2 organic oranges
• 1 l cranberry juice
• 180 g raw cane sugar
• 1 cinnamon stick
• 3 star anise
• 200 g spelt flour (Type 630)
• 2 tsp Baking powder
• 3 tbsp Rapeseed oil
• 160 ml almond drink

Instructions

1. 1.

   Clean, wash and chop the rhubarb. Rinse one orange hot, dry it, grate the peel and squeeze out the juice.

2. 2.

   Heat cranberry juice, orange juice and peel, 80 g sugar and spices in a pot and simmer for 5–6 minutes over low heat. Add the rhubarb and remove from the stove.

3. 3.

   Rinse the remaining orange hot, dry it, grate it and slice thinly. Pour half of the spice liquid into a pan and simmer the orange slices for 15 minutes over low heat. Remove and bake on parchment paper at 180 °C (convection 160 °C; gas: level 2–3) for 12–15 minutes. Reserve the orange juice.

4. 4.

   Drain the rhubarb, catching 180 ml of liquid, and place it in a baking dish. Mix flour with baking powder, remaining sugar, oil and almond drink, spread evenly over the rhubarb and smooth.

5. 5.

   Carefully pour the captured liquid over the batter using a spoon’s back and bake for another 40–45 minutes.

6. 6.

   Let the baked pudding cool for 15 minutes. Pour the orange juice over it and garnish with orange slices and a cinnamon stick.