Got rhubarb on sale. Felt like having sticky dates pudding as well. Being keen to experiment and create, I have combined them together. So, I have both ingredients use as one dish.
I am a sweet tooth person. Must have dessert at least once a week. On the other hands have to do exercise don’t want to suffer heart attack. We can eat sweet desserts but in moderation.
I am glad I added rhubarb into my original plan of making just sticky dates pudding. At least I have vegetables intakes at the same time enjoying my dessert. My sticky dates rhubarb is delicious, not too sweet and heavy, and it’s a great combination. Let’s bake!!!!
225g dates, pitted and chopped
450 ml water
280 g self-raising flour, sifted
5 stalks of rhubarb, cut thinly
225g caster sugar
110 g soft butter
1 1/2 Tsp bicarbonate of soda
1 Tsp vanilla extract
1 Tsp Frangelico
150 g brown sugar
250 ml pouring cream
200 g butter, chopped
Preheat oven 180c. Grease a large 5cm-deep baking dish. Combine rhubarb, dates and water in a small saucepan over med heat. Cook for 5-8 mins or until rhubarb and dates are very soft.
Add bicarbonate and stir, and then set aside to cool. Beat butter and sugar in a bowl with an electric mixer until thick and pale, and then add eggs one at a time, beating well after each. Fold in vanilla, date, rhubarb mixture and then flour. Spoon mixture into dish and bake for 20 -25 mins or until springy to the touch.
Meanwhile, for caramel sauce, combine all ingredients in a small pan and stir over med heat until boiling. Simmer for 2 mins or until combined and glossy. Pour sauce over pudding and bake a further 5 mins. Serve warm with vanilla ice cream or caramel sauce.