Description
Make a simple, healthy chia seed pudding featuring cooked rhubarb and fresh strawberries. This recipe is good for make-ahead breakfasts or snacks.
Ingredients
Scale
- 1 cup chopped fresh rhubarb
- 1 cup sliced fresh strawberries
- 1/4 cup chia seeds
- 1 1/2 cups milk (dairy or non-dairy)
- 2 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Cook the rhubarb: Place the chopped rhubarb in a small saucepan with 1/4 cup of water and 1 tablespoon of the sweetener. Bring to a simmer over medium heat. Cook for 5 to 7 minutes until the rhubarb is soft. Remove from heat and let cool slightly.
- Prepare the strawberry mixture: Gently mash or lightly blend half of the sliced strawberries with the remaining sweetener. Keep the other half of the strawberries whole or roughly chopped for layering.
- Combine pudding base: In a bowl, whisk together the milk, chia seeds, vanilla extract, and salt. Let stand for 5 minutes, then whisk again to break up any clumps.
- Mix in fruit: Fold the cooked rhubarb and the mashed strawberries into the chia mixture.
- Chill: Cover the mixture and refrigerate for at least 4 hours, or preferably overnight, until the pudding thickens. Stir once halfway through chilling if possible.
- Serve: Spoon the chia pudding into jars or bowls. Top with the reserved fresh strawberry slices before serving.
Notes
- Use almond milk or oat milk for a dairy-free version.
- If your rhubarb is very tart, increase the sweetener slightly in the cooking step.
- For a thicker pudding, increase the chia seeds to 1/3 cup.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Breakfast
- Method: No Cook (Fruit Prep)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25
- Sodium: 110
- Fat: 12
- Saturated Fat: 1
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 15
- Protein: 10
- Cholesterol: 0