Rhubarb Pineapple Amaranth Pudding

serves 4

2 1/2 cups water, divided

3 cups fresh or frozen rhubarb

1 can (14 oz) unsweetened pineapple tidbits in juice

1/2 cup amaranth seeds

1/3 cup lightly packed brown sugar

 5 tsp cornstarch

1 cup plain Greek yogurt

1 TBS maple syrup

1/2 tsp vanilla extract

In a medium saucepan combine 2 cups of water, rhubarb, pineaple with juice, amaranth and brown sugar. Bring to a boil, then reduce to a simmer. Cover and simmer for 12 minutes. Stir and cook, covered for 15 additional minutes, until amaranth is tender.

Whisk the cornstarch with remaining 1/2 cup fo water. Stir into amaranth mixture, return to a simmer and cook for 1 minute, stirring constantly. Remove from heat and divide among bowls. Chill.

For topping, stir yogurt, maple syrup and vanilla together in a small bowl. Divide among chilled bowls of pudding and serve.