Vanilla stewed rhubarb on quinoa porridge

You can also serve this tartly sweet stewed rhubarb with rice pudding, yoghurt or ice-cream.

  • 15 mins cooking
  • Serves 2
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Vanilla stewed rhubarb on quinoa porridge
  • 3 (185g) stalks rhubarb, chopped into 3cm (1¼-inch) lengths
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon honey
  • 2 teaspoon water
  • 1 cup (60g) quinoa flakes
  • 2 cup (500ml) skim milk
  • 1 1/2 tablespoon honey, extra


Vanilla stewed rhubarb on quinoa porridge
  • 1
    Combine rhubarb, vanilla, honey and the water in a microwave-safe bowl, cover with kitchen paper. Microwave mixture on HIGH (100%) for 3 minutes or until tender.
  • 2
    Combine quinoa and milk in a medium saucepan, cook, stirring, over medium-high heat, for about 4 minutes or until porridge thickens.
  • 3
    Top porridge with rhubarb and extra honey.


Quinoa flakes are available in the health food aisle of the supermarket or from health food stores. You could use rolled oats, if you prefer. The rhubarb can be cooked in a small covered saucepan over medium heat for about 10 minutes or until tender.

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