Roasted Rhubarb with Cinnamon and Dates

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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.

 

Rosemary Rhubarb Chicken Thighs

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We think of this as an abbreviated version of a full roast chicken (which is a PrimaFoodie favorite). Because this recipe calls for just thighs rather than the entire chicken, cooking time is reduced, as is clean-up. The result is juicy, sweet, and savory. (And your house will smell amazing.)

This recipe yields 4 servings

INGREDIENTS

  • 4 chicken thighs
  • 4 tablespoons ghee, melted
  • 1 onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 tablespoon honey
  • 2 cups rhubarb, roughly chopped
  • 2 carrots, roughly chopped
  • 1/4 teaspoon cardamom
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/4 cup chicken broth
  • 4 chicken thighs
  • 4 tablespoons ghee, melted
  • 1 onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 tablespoon honey
  • 256 grams rhubarb, roughly chopped
  • 2 carrots, roughly chopped
  • 1/4 teaspoon cardamom
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 60 ml chicken broth

Directions

1. Place chicken thighs in a baking dish. Salt and pepper both sides of the thighs. 

2. Mix together ghee, onion, garlic, bone broth, rosemary, thyme, and fennel. Spread over the chicken. 

3. Bake at 425 degrees Fahrenheit/218 celsius for 25 minutes. 

4. Remove from the oven and add the rhubarb, carrots, and honey to the baking dish. Mix to coat the chicken.

5. Bake for another 20 minutes at 425 degrees Fahrenheit/218 celsius.  

 

Rhubarb Chia Jam

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Jam gets a bad reputation because of its high sugar content. In truth, the best jams highlight the fruit and forgo the sugar. With only a bit of honey for sweetness, this jam is incredible—plus, it’s rich in omegas thanks to the chia seeds.

This recipe yields 8 ounces

INGREDIENTS

  • 3 cups rhubarb, chopped
  • 1 cup strawberries, chopped
  • ¼ cup honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds
  • 408 grams rhubarb, chopped
  • 136 grams strawberries, chopped
  • 34 grams honey
  • Half a lemon, juiced
  • 1 teaspoon cinnamon
  • 3 tablespoons chia seeds

Directions

1. Cook rhubarb and honey in a large, heavy bottom pot on medium heat until it begins to simmer. Then reduce the heat to low and cook another 5 minutes. 

2. Add strawberries, cinnamon and lemon juice. Cook for another 10 minutes until soft.

3. Use an immersion blender to make a smooth consistency. 

4. Turn off the heat and add chia seeds. Let sit for 10 minutes stirring occasionally. 

5. Store in an airtight container in the refrigerator for up to 7 days. 

TIPS

** For a more tart jam, omit the honey.