Date with a Rhubarb
Indulge in the irresistible combination of tangy rhubarb and naturally sweet Medjool dates with this "Date with a Rhubarb" recipe—a delightful twist on a classic crumble dessert. Featuring a nutty almond flour and rolled oats crust, this treat perfectly balances textures with its buttery base, jammy fruit filling, and golden crumbly topping. Enhanced with a splash of orange juice and a hint of cinnamon, the rhubarb-date mixture delivers a burst of warm, fruity flavor in every bite. Ready in under an hour, this dessert is perfect for cozy gatherings or a satisfying weeknight indulgence. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate sweet finish. Perfect for rhubarb season or any time you crave something uniquely delicious!
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Recipe Information
Ingredients
- 300 grams Fresh rhubarb
- 10 pieces Medjool dates (pitted)
- 150 grams Almond flour
- 100 grams Unsalted butter (cold, cubed)
- 50 grams Granulated sugar
- 50 grams Rolled oats
- 1 teaspoon Vanilla extract
- 50 milliliters Orange juice
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish.
Wash and trim the rhubarb, then chop it into small 1-inch pieces.
In a medium saucepan, combine the rhubarb, chopped medjool dates, orange juice, and ground cinnamon. Cook over medium heat for 8-10 minutes, stirring occasionally, until the mixture softens and becomes jammy. Set aside to cool slightly.
In a mixing bowl, combine the almond flour, rolled oats, granulated sugar, and a pinch of salt.
Add the cubed cold butter to the dry ingredients. Using your fingertips, gently rub the butter into the mixture until it resembles coarse crumbs.
Stir in the vanilla extract to the crumb mixture. Reserve about 1/4 cup of the crumb mixture for topping.
Press the remaining crumb mixture evenly into the greased baking dish to form the crust base.
Spread the rhubarb and date filling evenly over the crust base.
Sprinkle the reserved crumb mixture over the top of the filling for a crumbly topping.
Bake in the preheated oven for 30-35 minutes, or until the topping turns golden brown and the filling is bubbling at the edges.
Remove from the oven and let the dessert cool for at least 15-20 minutes before slicing.
Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
2730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.8 g | 206% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 170 mg | 7% | |
| Total Carbohydrate | 316.6 g | 115% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 223.4 g | ||
| Protein | 49.0 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 809 mg | 62% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2881 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
