Rhubarb-Date Pudding
A warm or cold rhubarb and date pudding featuring sweet, tart flavors, topped with breadcrumb crust. Perfect for cozy desserts or family gatherings.
Ingredients
Instructions
- Cook rhubarb and chopped dates in water for 5-8 minutes.
- Add sugar, soft bread crumbs, and butter to the cooked mixture.
- Pour into a greased 1-quart casserole.
- Bake at 350°F (175°C) for 15 minutes.
- Serve warm or cold with whipped cream or other toppings.
Tips & Substitutions
For a deeper flavor, consider adding a pinch of cinnamon or nutmeg to the mixture. If you don't have soft bread crumbs, you can use crushed graham crackers or oats as a substitute. Make sure to chop the dates finely for even distribution, and feel free to adjust the sugar based on the sweetness of the rhubarb and dates. This dish pairs beautifully with whipped cream or vanilla ice cream.
Serving Suggestions
Serve this delightful pudding warm or cold, topped with a generous dollop of whipped cream or a scoop of vanilla ice cream. It makes a great dessert after a hearty meal or as a sweet treat alongside a cup of tea. For an added twist, try drizzling some caramel sauce on top. It also pairs nicely with lighter dishes like a refreshing salad or vegetable soup mixture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave individual portions for about 30-60 seconds until warmed through. Alternatively, you can reheat the entire casserole in a preheated oven at 350°F (175°C) for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Date Pudding contains roughly 500 calories, with 3g protein, 59g carbohydrates, and 31g fat. It is an excellent source of vitamin C (51% of the Daily Value) and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb. Just thaw and drain any excess moisture before using it in the recipe. This will help maintain the correct consistency of the pudding and prevent it from becoming too watery.
What can I substitute for dates if I don't have any?
If you don't have dates, you can substitute them with raisins or chopped dried apricots. Both options will provide a similar sweetness and chewy texture to the pudding, enhancing the overall flavor.
Is this pudding suitable for vegetarian diets?
Yes, this rhubarb-date pudding is suitable for vegetarian diets as it contains no meat or animal-derived ingredients. It's a delicious and wholesome dessert option for anyone looking for vegetarian recipes that are both satisfying and sweet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).