Rhubarb Quinoa Pudding

May 2013 334Last year I focused on experimenting with rhubarb recipes beyond the standard, sugar-loaded¬† breads, crisps and bars. Don’t get me wrong, I love those, but I also wanted to find some new uses for rhubarb. Last year I tried Vanilla Bean Rhubarb Oatmeal, Poached Rhubarb with Elderflower Sabayon, and a Rhubarb Buckle. In previous years, I’ve made a boatload of other rhubarb recipes (I’ll do a “best of” post soon) and we even did a Rhubarb Iron Chef Dinner in June 2011.

Here’s my attempt at a more “healthy” rhubarb recipe—complete with protein-packed quinoa and Greek yogurt. I cut the sugar by more than half from the original recipe featured in Eating Well Magazine. The resulting dish is great for breakfast or dessert. The taste and consistency remind me of apple sauce.

Rhubarb Quinoa Pudding (adapted from Eating Well, March/April 2013, serves 4)

2 1/4 cups water, divided
1 1/2 cups chopped rhubarb, fresh or frozen
1 cup chopped strawberries, fresh or frozen, plus more for garnish
1/3 cup quinoa
1/2 teaspoon ground cinnamon
Pinch of salt
1/4 cup sugar
1/2 teaspoon freshly grated lemon zest
1 tablespoon cornstarch
1 cup nonfat plain Greek yogurt
1 teaspoon vanilla extract

Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil over high heat, then reduce heat to a simmer. Cover and cook until the quinoa is tender, about 25 minutes. Stir in 1/4 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 and refrigerate until cool, about 1 hour. Just before serving, combine the yogurt and vanilla in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.May 2013 329

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