I have rhubarb coming up for the first year in my garden. It started last fall when we received some extras from a farm and had to find places for them. Rhubarb and me have not had great luck together. It was planted the first two years that I gardened here and did not come back the following spring. I gave up for a few years. Then, my dad told me to plant it in aged horse manure (about a year old) and it would love the first year when you can not eat it.  You should not pull it for the first year to get it to grow larger in your space. One tip is to pull the stalks off instead of cutting them. I got two plants and started them in manure and they loved the area last year. They came back this year in a dry garden plot and it tastes great.  You can only eat about half of the rhubarb the second year.  Next year we will have a lot more pudding.

This is a great way to enjoy the spring rhubarb and strawberries with quinoa. I recommend rinsing the quinoa in a colander in the sink about four times before you use it. There is a covering called saponin on the quinoa to protect it from birds eating it in the fields. I like to rinse it about four times to make sure it is removed. It is a relative of tapioca so it makes sense to make a pudding. Enjoy.

Amy Hetager, Local Organic Meals on a Budget Blogger

Quinoa, Rhubarb and Strawberry Pudding

EATING WELL MAGAZINE

6 servings at 2/3 cup

2-1/4 cup water, divided
1-1/2 cups chopped rhubarb
1 cup strawberries
1/3 cup organic quinoa (rinsed 4 times)
1/2 tsp cinnamon
Pinch of salt
1/2 cup sugar (I use coconut) plus one tblsp
1/2 fresh lemon zest
1 tblsp cornstarch
1 cup plain Greek yogurt
1 tsp vanilla extract

1. Combine 2 cups water in a medium saucepan with rhubarb, strawberries, quinoa, cinnamon and salt. Bring to a boil, then reduce heat and simmer.
2. Cover and cook until the quinoa is tender, about 25 minutes. Stir in 1/2 cup sugar and lemon zest. Whisk cornstarch with the remaining 1/4 cup water in a small bowl. Stir into the quinoa mixture, return to a simmer and cook, stirring constantly, for 1 minute.
3. Remove from heat. Divide the pudding among 6 bowls. Refrigerate until cool, about 1 hour.
4. Just before serving, combine yogurt, vanilla and the remaining 1 tablespoon sugar in a small bowl. Top each serving with a generous dollop of the vanilla yogurt and fresh strawberries, if desired.

Also printed on Beneficial Farms CSA