I have rhubarb coming up for the first year in my garden. It started last fall when we received some extras from a farm and had to find places for them. Rhubarb and me have not had great luck together. It was planted the first two years that I gardened here and did not come back the following spring. I gave up for a few years. Then, my dad told me to plant it in aged horse manure (about a year old) and it would love the first year when you can not eat it. I got two plants and started them in manure and they loved the area last year. They came back this year in a dry plot and it tastes great. You can only eat about half of the rhubarb the second year. Next year we will have a lot more pudding.
This is a great way to enjoy the spring rhubarb and strawberries with quinoa. Interesting way to enjoy the quinoa. It is a relative of tapioca so it makes sense to make a pudding. Enjoy.
Amy Hetager, Beneficial Farms CSA Blogger
Quinoa, Rhubarb and Strawberry Pudding
Eating Well Magazine
6 servings at 2/3 cup
2-1/4 cup water, divided
1-1/2 cups chopped rhubarb
1 cup strawberries
1/3 cup organic quinoa (rinsed 4 times)
1/2 tsp cinnamon
Pinch of salt
1/2 cup sugar (I use coconut) plus one tblsp
1/2 fresh lemon zest
1 tblsp cornstarch
1 cup plain Greek yogurt
1 tsp vanilla extract
- Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil, then reduce heat and simmer.
- Cover and cook until the quinoa is tender, about 25 minutes. Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
- Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
- Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.