Prep: 20 minutes Cook: 30 minutes Chill: 1 hour
By Mary McDougall
I know this sounds like a strange use for quinoa, but I always get requests for what to do with rhubarb, and I used to make a pudding with rhubarb and tapioca. Imagine my surprise when quinoa turned out to make a better tasting pudding with strawberry and rhubarb than tapioca did.
- 2 1/4 cups water
- 1 1/2 cups chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/3 cup uncooked quinoa
- 1/2 tsp cinnamon
- 1/2 cup organic sugar
- 1/2 tsp freshly grated lemon zest
- 1 tbsp cornstarch
Place 2 cups of the water in a large saucepan with the rhubarb, strawberries, quinoa and cinnamon. Bring to a boil, reduce heat, cover and simmer until quinoa is tender, about 25 minutes. Add the sugar and lemon zest. Place the cornstarch in a small bowl with the remaining water and whisk until smooth. Stir into the pudding mixture and continue to cook and stir until slightly thickened, about 1 minute. Remove from heat, cover and chill for at least 1 hour. Serve scooped into a bowl, topped with a small scoop of non-dairy ice cream, if desired.