Ingredients & directions for the rhubarb sauce:
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
In a separate
pan, place 4 C
of 1 or 2 - inch pieces
of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
in cooking mixture, reserve the rest for later / Bring to a
simmer and cook for about 8 minutes, turn heat off, cover with a lid and let
sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cools.
Directions: Rinse quinoa, allow to drain thoroughly, place
in boiling salted
water and
simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let
sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa
in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the
pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort
of fell apart at this point.