Rhubarb & Chia Seed Pudding
Posted on February 08 2017
I’m really enjoying this Rhubarb and Chia Seed Pudding – it’s so delicious, and even better that the rhubarb comes straight from Mum’s garden where it grows so well.
Chia seeds are a true superfood, they’re rich in fibre to help you feel full for longer, packed with protein, loaded with Omega-3 fatty acids, and brimming with essential micronutrients.
Combine that with rhubarb which is known for its ability to help reduce inflammation and gently cleanse the body, and you’ve got a pudding that’s not only tasty but also incredibly healthy – perfect for breakfast, a snack, or even dessert!
Rhubarb & Chia Seed Pudding
4 cups rhubarb stalks cleaned and cut into 2cm pieces
1/4 cup filtered water
2 Tbsp real maple syrup (not the fake sugary variety)
1/4 cup organic unsweetened almond milk
1/4 cup unsweetened coconut water
1/4 cup chia seeds
1 Tbsp shredded unsweetened coconut flakes or shredded coconut
1 tsp vanilla essence
Method
In a medium saucepan make a compote by first adding the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally. Cook for about 5-7 minutes until the rhubarb has softened and a sauce forms then set aside to cool.
To make the chia pudding, place almond milk, coconut water, chia seeds, coconut and vanilla essence in a bowl. Stir well and place in the fridge to set for at least an hour, I leave mine overnight. *if your seeds start setting to quickly or it becomes to firm add a little more liquid.
Serve in a glass, a jar or a bowl with the rhubarb compote on the bottom and the chia seeds on the top, for an extra touch of deliciousness stir through a scoop of Catherdral Cove Cacao Bean Coconut Yogurt