May 2, 2023 by Amethyst Ganaway
Strawberries and rhubarb go together like peanut butter and jelly. In the spring, they’re both at their peak ripeness and when cooked together, the flavor and color combinations come together perfectly. Both add sweetness and tartness to dishes and mesh well with our creamy, nutty fonio pudding. This bold and bright parfait is perfect for impressing a friend or family member, or for a special treat throughout your day!
- 1 cup water
- ¼ teaspoon kosher salt
- 1 cup uncooked fonio
- 1 (14-ounce) can coconut milk (or nut or regular milk)
- ½ cup coconut sugar (or granulated sugar)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 ½ pounds strawberries
- ½ pound of rhubarb
- Zest one orange (3-4 tablespoons)
- Juice of half an orange (3-4 tablespoons)
- 2 tablespoons white sugar
- Fresh strawberries, sliced
- Greek Yogurt
- Mint (optional)
- 01 .
Bring water and salt to a boil in a medium saucepan over medium heat. Add fonio, stir, cover with a lid, and remove from heat. After 2-3 minutes, uncover, fluff with a fork, and cool to room temperature.
- 02 .
In a medium bowl, whisk milk with sugar and eggs. Add to cooled fonio in the saucepan. Return the saucepan to the stove over medium heat and cook, stirring constantly for 5 to 7 minutes, until thickened. Remove from heat and stir in vanilla. Chill completely in the refrigerator (about 1 hour) before serving.
- 03 .
While the pudding is cooling, wash, hull, quarter the strawberries, and chop the rhubarb into ½-inch pieces. Add all ingredients to a medium saucepan. Cook over medium heat for 20 minutes stirring frequently until the berries break down and the mixture becomes a thick sauce. Remove from heat and allow to cool (the sauce will thicken as it cools).
- 04 .
Once chilled, layer fonio pudding, yogurt, and compote into glass jars or bowls. Top with sliced berries and mint and enjoy!