Rhubarb, ApriSquash & Quinoa Stew

R-H-U-B-A-R-B!  It’s in Season!!!!  And it doesn’t have to be put in every single pudding or cake.  Yes, rhubarb can be used in main meals too.  Hurray!  My lovely mother-in-law brought me a huge stash of the rhubarb from her kitchen garden in Dorset and after much contemplating of what to do with it….. this recipe was born.  It’s easy, yummy and super fun to cook.  I say, this weekend, give it a go!

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I’m all about simplicity, so even though this recipe might ‘look’ complicated, I promise you, it’s not.  Here’s what y’all will need!

2 Tbsp. coconut oil

1 Tbsp. cumin seeds

1 Tbsp. cardamom pods

1 large onion, diced

3 garlic cloves, crushed

2 inch piece of fresh ginger, grated

800g butternut squash, cut into 1-inch cubes

5 sticks of rhubarb, sliced

15-20 dried apricots

200g quinoa

3 Tbsp. raw honey

handful of flat leaf parsley, to garnish

ImageStart by heating the coconut oil in a large pan.  Grind the spices in your mortar and pestle to release the fragrance and add to the melted oil, stir for about 5 minutes.  The smell will be divine!  Add the onion, garlic and ginger and blend in to the spices for about 2 minutes.  Add the rhubarb, butternut squash and apricots and again, blend well with the spice mixture.  Next, add the quinoa and 900 ml of water, cover and simmer for 25 minutes or until the quinoa is cooked and the squash is soft.  Season with sea salt and black pepper and stir in the honey.  Serve with an awesome handful of some delicious parsley!

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We all know that rhubarb is great for puddings/desserts/cakes and more.  But what if I were to tell you that it also an amazing nutritional addition to your diet!  It’s often thought of as a fruit, but guess what… it’s a vegetable!  This “plant” contains a fair amount of potassiumvitamin CVitamin Adietary fibre, and calcium.  There are also claims of additional health benefits, such as anti-cancer properties, aiding indigestion, lowering blood pressure, diminishing hot flashes, lowering cholesterol, and reports of anti-oxidant, anti-inflammatory, and anti-allergy properties.  So dig in!

ImageAnd cheers to R-H-U-B-A-R-B!

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9 Comments Add yours

  1. Casie says:

    Looks good! 🙂

  2. Seriously. I’m a convert to savory rhubarb and love all things butternut and I cannot WAIT to try this. It’s like you dug a tunnel into the “dream food” center of my brain. Thanks!

  3. pierrmorgan says:

    Rhubarb in Quinoa? Oh joy! Quinoa is my staple food, being allergic to everything else. And I never thought of rhubarb in anything but a pie. Thanks so much.

  4. This looks amazing, and I actually have all the ingredients on hand! I’m going to try it this weekend. Thanks for the great ideas!

  5. Anne Elliot says:

    This looks amazing. Thanks so much!

  6. Made it. It’s awesome. For the record, instead of garnishing with black pepper at the end, if you happen to have grains of paradise on hand, crush some of those and use them instead. Their peppery fruitiness is an incredible complement to the squash and rhubarb.

  7. jamiegehin says:

    Looks so good. Thanks!!

  8. pfcsystems says:

    I am looking forward to trying this! Looks delicious!

  9. Faye says:

    Julie I make this at least every 10 days – its gorgeous ! And goes well with steak for my husband. I’ve added prunes with the apricots, even a little tea to add smokiness and sweet potato instead of squash. Always gets better the next day for office packed lunch too ! Thank you ! X

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