Storage (in a airtight container)
- One week in the fridge in an airtight container.
- Yes, it freezes well.
20 cm x 20 cm (8 in x 8 in) pan
People have been asking me for recipes with rhubarb for ages so I’m delighted to introduce this irresistible strawberry and rhubarb dessert/breakfast pudding which I’ve affectionately named the Sweet & Tart. Is it too tart? No. Is it too acidic? No. Is it too sweet? No. It’s just perfect.
I love puddings in summer but what I find deplorable is that they contain too much added sugar. Do we really need to add so much refined sugar in our recipes?
With my Sweet & Tart pudding made WITHOUT ANY REFINED SUGAR, I’ve shown that adding all that sugar definitely isn’t necessary. Crazy, right?
The time has come to bring about change in the way we eat, and cook. Switch to date puree and use it everywhere. Hahaha! The great thing about sweetening with date puree is that you’re also adding fibre and saying “bye-bye” to all those empty calories. We need to enjoy ourselves in life and eating desserts is good for the soul. What’s important is making them healthier.
I’m really proud of this recipe because even my 9-year-old daughter, who’s very picky, loves my Sweet & Tart pudding and even asked me to make sure they’d be some in the fridge all summer long. Hahaha! A proud mummy moment.
Easy to make like all my recipes, it’s basically a question of putting everything into a bowl and mixing.
You can serve it warm for dessert with a scoop of ice cream (personally, I prefer ice milk) and you can also serve it cold with a nice cup of coffee in the morning. It’s simply bursting with summertime joy. YOU HAVE MY WORD!
You can make this pudding with fresh or frozen strawberries. I tested both versions and both are excellent. However, because fresh strawberries are a seasonal treat, I prefer to keep them so I can devour them whole like candies. Bon appétit!
Wash your hands properly.
Preheat oven to 180°C (350°F).
In a bowl, combine the date puree, rhubarb, strawberries and cornstarch. Pour into a saucepan and cook for 10 minutes over medium heat.
In the meantime, prepare the batter.
Combine the date puree, milk (or plant-based beverage) and vanilla.
Add the baking powder and mix thoroughly. Did you notice how the batter expanded a little?
Stir in the hemp seeds, flour and quick-cooking oats.
If the batter is a bit too thick, add another 3 tablespoons of milk (or plant-based beverage).
Pour the strawberry-rhubarb mixture into an 8-inch Pyrex baking pan. Yum, that smells delish.
Now pour the batter mixture evenly over the fruit to cover the whole surface.
If you want, decorate with a sprinkling of oats to give it a sort of rustic appearance.
Pop in the oven for 45 minutes.
Oh! that wonderful summer aroma.
Indulge in some happiness… with no refined sugar.