Best 3 Date With A Rhubarb Recipes
Indulge in a delightful culinary journey with our diverse collection of date and rhubarb recipes. From classic desserts to savory dishes, our palate-pleasing creations will tantalize your taste buds and leave you craving for more. Embark on a sweet escapade with our Date and Rhubarb Crumble, where tart rhubarb harmoniously blends with sweet dates, enveloped in a crispy oat crumble topping. Experience a burst of flavors with our Date and Rhubarb Jam, perfect for spreading on toast, scones, or even as a glaze for roasted meats. For a refreshing twist, try our Date and Rhubarb Smoothie, a vibrant blend of fruits, yogurt, and a touch of honey, providing a healthy and invigorating start to your day.
For those who prefer savory delights, our Date and Rhubarb Chutney will elevate your culinary creations with its tangy and slightly sweet flavor, complementing grilled meats, cheeses, and crackers. And for a unique main course, our Date and Rhubarb Stuffed Chicken Breast offers a delightful combination of sweet and savory flavors, sure to impress your dinner guests. Each recipe is carefully crafted to showcase the perfect balance between the tartness of rhubarb and the natural sweetness of dates, resulting in a symphony of flavors that will leave you utterly satisfied.
RHUBARB & DATE CHUTNEY
Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it
Provided by Good Food team
Categories Afternoon tea, Buffet, Condiment, Lunch, Snack
Time 1h5m
Yield Makes about 2.25kg/5lb
Number Of Ingredients 10
Steps:
- Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
- Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.
Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium
RHUBARB AND DATE CAKE
My bf's aunt's treasured recipe, constantly requested by guests of hers who's tried her famous Rhubarb cake. Cut out from a NZ newspaper, here's the description on the article: This is a recipe given to Marsden Principal Jenny Williams by her mother. Jenny has baked it for the school administration staff and they think it is absolutely delicious.
Provided by Cabnolen
Categories Dessert
Time 45m
Yield 25 slices roughly, 12-24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 170c degrees.
- Grease and line a 20cm cake tin.
- Sift flour, add butter in small pieces. Rub in until evenly distributed, stir in sugar.
- Wipe and cut rhubarb into small cubes then add to flour with milk together and stir into other ingredients.
- Bake for 35 minutes or until golden on top.
- Cool in tin for 10 minutes then turn on to wire rack to cool. Freezes well.
RHUBARB CRISP
I found this strawberry rhubarb crisp recipe on a box of Quaker Oats about 20 years ago. It's quick and easier to make than pie. It's versatile, too, because you can add strawberries in spring or apples in fall. I usually pop it into the oven shortly before we sit down to eat so it's still warm for dessert! -C.E. Adams, Charlestown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar and cornstarch. Add rhubarb and apples or strawberries; toss to coat. Spoon into an 8-in. cast-iron skillet or other ovenproof skillet. , In a small bowl, combine the oats, brown sugar, butter, flour and cinnamon until the mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350° until crisp is bubbly and fruit is tender, about 45 minutes. If desired, serve warm with ice cream.
Nutrition Facts : Calories 320 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 124mg sodium, Carbohydrate 52g carbohydrate (36g sugars, Fiber 3g fiber), Protein 3g protein.
Tips:
- Choose ripe and flavorful dates. Look for dates that are plump, soft, and free of blemishes.
- Use fresh rhubarb. Fresh rhubarb is best for this recipe, but you can also use frozen rhubarb if necessary.
- Don't overcook the rhubarb. Rhubarb should be cooked until it is tender but still has a bit of a bite to it.
- Use a good quality balsamic vinegar. The balsamic vinegar will add a delicious tang to the dish, so be sure to use a good quality one.
- Serve the dish warm or at room temperature. This dish can be served warm or at room temperature, so it's a great option for a summer party or potluck.
Conclusion:
This Date with Rhubarb recipe is a delicious and easy-to-make dish that is perfect for a summer party or potluck. The combination of sweet dates, tart rhubarb, and tangy balsamic vinegar is sure to please everyone at your table. So next time you're looking for a unique and flavorful dish to serve, give this Date with Rhubarb recipe a try.
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