07 May. 18 Go Back to Recipes
Strawberry Rhubarb Chia Pudding
- 2 cups rhubarb stalks (1/3 inch slices)
- 2 cups quartered strawberries
- 1/4 cup water
- 2 tablespoons maple syrup
- 1 1/2 cup almond milk
- 1/4 cup chia seeds
- 1/4 cup shredded unsweetened coconut flakes
- 1 teaspoon vanilla
- In a medium saucepan, add the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally for ~2 min.
- As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
- To make the chia pudding, place milk, chia, coconut, and vanilla in a bowl. Stir well and place in the fridge to set at least 1 hour to overnight.
- To serve, spoon half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.
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