Dates yield an incredible layered sweetness to any dish. Here they complement the tartness of the fresh rhubarb and the nuttiness of the cinnamon, resulting in a sticky, sweet dish that is perfect to enjoy for breakfast or as an after dinner treat.

This recipe yields 4 servings

INGREDIENTS

½ cup (5-6) Medjool dates, chopped
½ teaspoon vanilla extract
2 tablespoons honey
3 medium rhubarb stalks, chopped into cubes
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
1 cup water

136 grams (5-6) Medjool dates, chopped
½ teaspoon vanilla extract
2 tablespoons honey
3 medium rhubarb stalks, chopped into cubes
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
236 ml water

Directions

1. Preheat the oven to 350 degrees.

2. Add dates, vanilla, honey, and water to a pot and bring to a boil. Immediately turn down to a simmer and cook for 5-10 minutes to allow the liquid to reduce and thicken into a chunky paste.

3. Place rhubarb in a bowl and toss with date paste and cinnamon.

4. Spread out on a baking sheet and roast for 25-30 minutes.

Tips

** Serve on top of coconut yogurt.