Easy rhubarb and quinoa breakfast bowl

by sophie on May 2, 2011 · 16 comments

Post image for Easy rhubarb and quinoa breakfast bowl

Our house is the neighbourhood home for unwanted rhubarb. I love the stuff, while some of our friends who have rhubarb growing in their gardens just aren’t as keen (or possibly just have way too much).  It’s not uncommon for us to come home to find a bag of rhubarb hanging on our front door handle, sometimes with a cabbage for the chickens thrown in.

There’s just one difficulty with the free rhubarb  – it just doesn’t fit into the fridge easily. It’s too big for the salad drawer and ideally wants a shelf all to itself. I’ve tried leaving it out of the fridge and it just goes limp. Chop it into smaller pieces and it just dries out.  This spring though, I think I’ve finally got rhubarb sorted.  I can get a big bunch of fresh rhubarb from the doorstep and into a manageable, fridge-friendly, ready-to-eat tub of compote in under 10 minutes.

Here’s how to do it. Give the rhubarb a quick wash and cut off any leaves, plus an inch or so of stem from either end.  Chop the rhubarb into inch long segments and place in a ceramic bowl.  Add a splash of water or a squeeze of orange juice and a scant tablespoon of honey. Microwave on full power for two minutes. Stir and return to the microwave for a further two minutes or until the rhubarb is soft and disintegrating. Taste and add more honey if needed.

There’s nothing wrong with cooking rhubarb on the hob by the way, it’s just that cooking it on the hob requires a bit more time and attention. Which means that I’m more likely to want to cook it later when I can give it my full attention, rather than right away. Which means I’m going to try and wedge it into the fridge somehow, around the yogurt pots and over the relish jars…

The compote is great in a smoothie, with creamy natural yogurt, on oatmeal/porridge or with leftover quinoa for a quick breakfast.

Bunch of rhubarb

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Recipe for Rhubarb and quinoa breakfast bowl

Bring the rhubarb compote up to room temperature before using (see post for how to make the rhubarb compote).  I like this cold but you can also warm through the quinoa and milk.

Serves one

3 tbsp cooked quinoa
Your milk of choice (about a third of a pint)
3 tbsp rhubarb compote
1 tsp chopped, toasted almonds

Spoon the quinoa into a bowl and cover with plenty of milk. Warm in the microwave or on the hob if wished.

Top with the rhubarb compote and then sprinkle over the toasted nuts.

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