Steamed quinoa dessert with rhubarb
The perfect combination of sweet rhubarb, some coconut slices and raspberries, this steamed quinoa dessert (or breakfast!) does take a bit of time but is surprisingly delicious.
Steamed quinoa with rhubarb and raspberries
I have to be honest here as I did find the steaming of the quinoa to be a bit long. So while it is delicious and will work great you can also make this dessert quicker and cook the quinoa instead. I have added the instructions to cook it a little further down.
Wether cooked or steamed this is definitely a favorite dessert of mine during rhubarb season. I always try and create as many rhubarb recipes whenever it is that time of year. Because let’s face it; rhubarb season is way too short as it is.
Enjoying rhubarb season
It probably depends heavily on where you live but I think in most countries the rhubarb season is relatively short. You can get it starting from mid to end March but then the flavor does tend to change later in the season. I like the bright pink stalks and not so much the more sour and green ones. For this recipe with steamed quinoa I used rhubarb compote (which you can either make yourself or buy from the grocery store)
Cooking vs steaming the rhubarb
Now as mentioned you steam the rhubarb for this recipe (check the recipe card for full instructions) but cooking is definitely an option too.
Keep in mind that you might need a bit more liquid for the cooking part, but in general the idea is the same. You add the quinoa, coconut milk, water and lime zest to a small sauce pan and you bring to the boil. Let it cook for longer than you normally would cook the quinoa. I would suggest something like 15-20 minutes but check until it has the right consistency. Also make sure you do not boil it dry. So keep an eye on things and add more liquid if needed. This can either be the coconut milk or some extra water.
If you’re a fan of rhubarb you might want to check the below recipes too:
Steamed quinoa with rhubarb and coconut
Ingredients
- 100 g quinoa
- 150 ml coconut milk
- 1/2 lime juice and zest
- 1 tablespoon honey
- 100 g raspberries
- 100 g rhubarb puree or you can add more to taste
- 12 pieces coconut with peel on
- mint for decoration
Titel
- Get a shallow wide bowl that will fit into your steamer and add the quinoa, coconut milk and 50 ml of warm water, the lime juice and zest and a pinch of salt. Place the bowl in your steamer and steam the quinoa for about 30-40 minutes. Stir once or twice during steaming and check if the quinoa is done to your liking at the end. Be careful as the steam is very hot.
- Take 2-3 glasses or bowls and put some raspberries at the bottom, stir the honey through the cooked quinoa and divide over your glasses. Add the rhubarb on top and garnish with the coconut and mint.
Nutrition Information per portion
Disclaimer
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
