Name: Vanilla stewed rhubarb on quinoa porridge
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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