Rhubarb Devine

  • 9 stalks of rhubarb, washed
  • 1 larger Granny Smith apple
  • 1 large mango  or 2 smaller mangos
  • 7 – 9 Medjool dates

Cut the rhubarb is smaller slices, about 1/2 inch long and put into a large pan. Peel, core and dice the apple and add to the pan. Add a small amount of water to keep the food from burning and cook at low to medium heat. Check frequently and stir to prevent the food from sticking to the bottom of the pan.

In the meantime, peel and dice the mango. Make smaller bite sized pieces. Pit the medjool dates.

When the rhubarb starts to soften, but still has some pieces that are holding their shape add the mango. Stir it through to mix well and turn off the heat. Now add the dates and let them sit in the rhubarb to soften for up to 1 hour.

After 1 hour, take the dates out and with 2 ladles full of rhubarb, put the dates in a blender and blend well. Return to the pan and stir well.

Eat either warm with some home made vanilla ice cream (a recipe will follow soon) or eat it cold. Enjoy