Clean, rinse and cut off spinach and rhubarb. Cut chili pepper lengthwise, remove seeds and partitions, cut into thin rings. Peel and finely dice the garlic clove.
Drop the spinach together with the water. Add the rest of the vegetables and simmer on low heat for 3 minutes. Stir in the spices.
Preheat the oven to 220 °C.
Lightly grease a shallow gratin dish, pour in the quantity and cover with the mozzarella. Bake for 15 minutes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – that way you always have everything at hand!
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