I know this is the second rhubarb related post in a row, but hey, I love rhubarb! I saw it for a good price and bought it without even thinking about what I was going to do with it. It sat in the fridge for a day or two before I made up my mind. I was originally going to make rice pudding with rhubarb but thought it might be nice to do a quinoa version for more nutrition and something a bit different.
I’ve made quinoa porridge before and it isn’t too dissimilar to this recipe so you could have this as a breakfast, a dessert, or just a snack. Also if you don’t like rhubarb you could stew a different fruit, or even add dried fruit and nuts to make a great breakfast.
This recipe makes enough for two portions with extra rhubarb to spare. You could mix the leftover rhubarb with dairy free yogurt and granola, you could have it with dairy free custard, or you could just dive in with a spoon. Plenty of options!
I’ve also recently started using my instagram again. If you want to find me I am @freedomfoodjournal
3 sticks Rhubarb
2 tbsp Water
1/3 cup (80ml) Brown Rice Syrup
1 cup Quinoa
1/4 cup (60ml) Brown Rice Syrup
1 tsp Vanilla Extract
2 cups (470ml) Coconut Rice Milk
Chop the ends off the rhubarb and discard. Chop the sticks into inch chunks and put in a pot with the water and syrup. Allow to simmer gently for 15-20 minutes, depending on how chunky you want it to be.
At the same time, rinse the quinoa and put into a pot with the milk, second lot of syrup, and vanilla. Allow to simmer for 15-20 minutes. You want the majority of the liquid to be gone.
Serve the quinoa with the rhubarb spooned on top.
If you want to use canned coconut milk I would suggest using one cup of that with one cup of water so that it isn’t too thick and rich. You could also swap the brown rice syrup for a different liquid sweetener.