Rhubarb! Like ramps, you must absolutely get your hands on this sweet Spring ephemeral! It is the true herald of warmer weather and a fruity savior when your Fall apples run out and berries have yet to fatten.
You might be wondering, well then why does your recipe have strawberries dear Emma? Ah, yes. Well, every now and then, my excitement gets the better of me and I splurge for treasures from warmer weather. Tis’ not a routine, but I wanted to share this gorgeous recipe early on so that you will be ready to spring into action! When strawberries burst in June, I’ll be the first to the fields!
“A green thumb” was one of the earliest phrases I remember learning, by which my friend’s parents often described my Mamma. This might explain why rhubarb, a perennial plant that reawakens every year, was always part of my Spring diet. (A note of caution: only the stalks are used – the leaves are toxic and should be avoided adding to your mouth or compost!)
Every year, this ruby delight graced the family dinner table in various forms, like rhubarb pie, rhubarb crumble, pinot-rhubarb sauce, and rhubarb preserves with ice cream or yogurt. It is marvelously simple to prepare and will tickle your tummy with glee!
If you’re curious why my photos are looking sharper and more appetizing (at least I hope you think so!), I’m now capturing the magic with new friends: Cannon EOS 60D (Body Only), Cannon EF 35mm f/2 Wide Angle Lens, Tiffen 52mm UV Protection Filter, ScanDisk Extreme 32 GB (45MB/s).
The basic rhubarb-strawberry compote in this recipe can be used to top ice cream, as pie filling, spread thinly on a slice of toast or eaten straight off the spoon!
- Red or White Quinoa - 1 cup
- Water - 2 cups tap water
- Rhubarb - 1 cup, chopped
- Strawberries - 3/4 cups
- Brown sugar - 1/2 cup
- Ginger - 1 teaspoon, freshly grated
- Yogurt - 1 cup plan yogurt
- Mint - 1 teaspoon, minced fresh mint
- Rinse the quinoa in a fine mesh strainer to remove the saponin, the natural, bitter coating.
- Add the quinoa and water to a medium pot. Leave the pot uncovered and over medium-high heat, bring the liquid to a rolling boil. Cover the pot and reduce the heat to the lowest setting. Simmer for 12 minutes. (Prepare the rhubarb-strawberry compote: Step 2). Remove the and stir the quinoa to check if it is done. If the liquid has been completely absorbed and the quinoa is full and fluffy, it's ready. If not, continue cooking for 1-3 minutes more. Remove the pot from the burner, stir the quinoa and replace the lid. Let the quinoa stand in the pot while you cook the compote.
- Combine the rhubarb, brown sugar, strawberries, and ginger in a small pot. Put on a the lid and heat the ingredients over medium-low. The rhubarb will "throw out" water, so no need to add liquids. When there is liquid in the pan (after about 10 minutes), bring the mixture to a boil and then reduce it to a simmer.
- Remove the lid and let the rhubarb-strawberry compote simmer for about 35-40 minutes, until it reduces to a thick puree.
- In a bowl or glass, add alternating layers of yogurt and quinoa. Top the parfait with the rhubarb-strawberry compote and garnish with mint. Tuck in with a spoon and devour!