Toss together raspberries, rhubarb, and ginger on a coconut oiled sheet pan. Sprinkle with coconut sugar. Roast at 425' for 15-20 minutes until rhubarb is soft. Place in bowl and stir in chia seeds, honey or coconut sugar to taste. Chill. Use on yogurt, as a sauce with cake or ice cream. On pancakes or waffles(may want to heat gently). Parfait it with whipped cream or coconut cream!