Rhubarb and Date Pudding

A slightly posher version of stewed rhubarb, this can be made sweet or tart depending on the amount of sugar left from your ration. You can add more seasonal produce such as strawberries and redcurrants, or maybe some spice from ginger and cinnamon. It tastes wonderful alone, but adding a little custard makes it more of a treat!


225g stoned dates

450g rhubarb

90g breadcrumbs

1tbsp sugar

30g margarine


  1. Chop up the dates and cut the rhubarb into short lengths
  2. Place the fruit in a covered casserole dish with a little water
  3. Place in an oven preheated to 180’C until the fruit is tender
  4. When tender, remove excess liquid and sprinkle breadcrumbs and sugar on top
  5. Dot with the margarine
  6. Return to the oven, uncovered until browned


You can find the original recipe here as well as some other wartime pudding recipes