A delightful dessert where rhubarb and ginger caramelize and char slightly, perfect with a dollop of crème fraîche.
Preheat the oven to 180°C.
Spread all of the rhubarb on a baking tray and pour all of the coconut oil over it.
Slice the ginger into fine matchsticks and scatter it over all of the rhubarb.
Bake the rhubarb for 20-30 minutes until it caramelizes and chars slightly.
Serve the roasted rhubarb with all of the crème fraîche or Greek yoghurt.
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