Rhubarb recipes generally involve loads of sugar to offset the tartness of this stem vegetable, but date paste makes a healthy sugar substitute.
Ingredients:
3/4 cup chopped pitted dates
1 1/4 cups boiling water
1 bunch rhubarb, trimmed and cut into 3 cm pieces
Juice and pared rind of 2 oranges
1 cup water, additional
1 tsp ground cardamom
250 g strawberries, hulled and sliced
Plant milk yoghurt, to serve (I make my own, using Bonsoy and non-dairy yoghurt culture)
Method:
Soak dates in boiling water until soft, then purée in a food processor or high powered blender.
Preheat oven to 180°C. Place rhubarb in a baking dish, toss with 1/2 cup of the date paste and the juice of 1 orange. Bake, covered, for 15 minutes, then uncovered for 5 minutes until tender.
Meanwhile, slice orange rind into thin strips. Place in a saucepan with 1/2 cup date paste, 1 cup water and cardamom, bring to the boil, then reduce heat to medium-low and simmer for 20 minutes or until softened. Cool.
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