Best Date With A Rhubarb Recipes

RHUBARB & DATE CHUTNEY

Rhubarb & date chutney image

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

Ingredients

50g fresh root ginger , grated
300ml red wine vinegar
500g eating apple , peeled and finely chopped
200g pitted date , chopped
200g dried cranberries or raisins
1 tbsp mustard seed
1 tbsp curry powder
400g light muscovado sugar
700g rhubarb , sliced into 2cm chunks
500g red onion

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

DATE WITH A RHUBARB

Date with a Rhubarb image

Dates & rhubarb make a lovely combination. Serve for breakfast with a cinnamon bun or plain bagel. I like some French Vanilla yogurt on it MMmm

Provided by Bergy

Categories Breakfast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 1/2 lbs rhubarb, strings removed and chopped
1 cup minced dates
1 large orange, juice & zest of
3 cloves
sugar or maple syrup (Sweeten to taste) (optional)

Steps:

Combine the rhubarb, dates, orangejuice, zest& cloves in a saucepan and barely cover with boiling water.
Simmer until the dates and rhubarb are tender.
Discard the cloves and add additional sweetener if you want to.
Serve warm or at room temperature.

RHUBARB AND DATE CAKE

Rhubarb and Date Cake image

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

Ingredients

170 g self-raising flour (1 cup)
100 g margarine (or butter)
120 g caster sugar (almost 1 cup)
250 g rhubarb (about 6 sticks)
120 g chopped dates (about 12 dates)
1 large egg
4 tablespoons milk (roughly)

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.

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