Strawberry Rhubarb Chia Pudding

Why You’ll Love This Recipe

You’ll love this recipe for its simplicity, wholesome ingredients, and delightful balance of flavors. The tart rhubarb beautifully complements the sweetness of strawberries, while the chia seeds create a smooth, pudding-like texture. It’s vegan, gluten-free, and can easily be made ahead for a quick grab-and-go option. Whether you’re meal-prepping or looking for a light dessert, this pudding satisfies both health and taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh or frozen strawberries
• Fresh rhubarb stalks
• Maple syrup or honey
• Vanilla extract
• Chia seeds
• Unsweetened almond milk (or milk of choice)
• Pinch of salt

Directions

1. In a medium saucepan, combine chopped strawberries, rhubarb, maple syrup, and a splash of water. Cook over medium heat for about 10–12 minutes, stirring occasionally, until the fruit breaks down and becomes jam-like.
2. Remove from heat and stir in the vanilla extract. Let the mixture cool slightly.
3. In a mixing bowl or jar, combine the chia seeds, almond milk, and a pinch of salt. Stir well to avoid clumping.
4. Add half of the strawberry-rhubarb mixture to the chia pudding and mix until combined.
5. Refrigerate for at least 3 hours, or overnight, until thickened.
6. To serve, layer the remaining strawberry-rhubarb compote over the chia pudding. Serve chilled.

Servings and timing

This recipe makes about 4 servings.
Preparation time: 15 minutes
Cooking time: 10–12 minutes
Chilling time: 3 hours (or overnight)
Total time: Approximately 3 hours and 30 minutes

Variations

• Coconut Chia Pudding: Use coconut milk instead of almond milk for a richer, tropical flavor.
• Extra Fruity: Add raspberries or blueberries to the fruit mixture for added sweetness and color.
• Protein Boost: Stir in a scoop of vanilla protein powder for a more filling breakfast.
• Layered Parfait: Alternate layers of chia pudding, granola, and yogurt for a beautiful parfait presentation.
• Sugar-Free Option: Replace maple syrup with a few drops of stevia or monk fruit sweetener.

Storage/Reheating

Store the chia pudding in an airtight container in the refrigerator for up to 5 days. The texture may thicken slightly as it sits, so stir in a splash of milk before serving if needed. This dish is best enjoyed cold and does not require reheating. The fruit compote can be made ahead and stored separately for up to a week.

FAQs

How long does chia pudding take to thicken?

It typically takes at least 3 hours to thicken properly, though overnight chilling gives the best texture.

Can I use frozen fruit for this recipe?

Yes, both frozen strawberries and rhubarb work well. Just cook them a few extra minutes until softened.

Is chia pudding good for weight loss?

Yes, chia pudding is rich in fiber and protein, which can help keep you full longer and support weight management.

Can I make this pudding dairy-free?

Absolutely. Use almond, coconut, oat, or soy milk for a completely dairy-free version.

What if my chia pudding doesn’t thicken?

You may need to add a bit more chia seeds and let it rest longer. Stirring well in the first few minutes helps prevent clumping.

Can I sweeten it differently?

Yes, you can use honey, agave syrup, or your preferred natural sweetener.

How long can I store the compote?

The strawberry-rhubarb compote can be stored in the refrigerator for up to 7 days.

Can I freeze chia pudding?

It’s not ideal since the texture can become watery when thawed, but you can freeze the compote separately.

Is this recipe suitable for kids?

Yes, it’s a healthy and naturally sweet option that kids often enjoy as a snack or dessert.

Can I add toppings?

Definitely! Try coconut flakes, fresh berries, granola, or a drizzle of nut butter for added flavor and texture.

Conclusion

Strawberry Rhubarb Chia Pudding is a simple, healthy, and vibrant recipe that makes eating well effortless. Its creamy texture and balanced flavors make it perfect for any time of day—breakfast, dessert, or an energizing snack. Once you try it, this wholesome pudding is sure to become a regular in your kitchen rotation.

Strawberry Rhubarb Chia Pudding

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A creamy, refreshing chia pudding made with a sweet-tart blend of strawberries and rhubarb. Naturally sweetened with maple syrup and thickened with chia seeds, this wholesome dish is perfect for breakfast, dessert, or a healthy snack.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 30 minutes
• Yield: 4 servings
• Category: Breakfast, Dessert
• Method: No-bake, Chilled
• Cuisine: American
• Diet: Vegan

Ingredients

• 2 cups fresh or frozen strawberries, chopped
• 1 1/2 cups fresh rhubarb stalks, chopped
• 3 tbsp maple syrup or honey (adjust to taste)
• 1 tsp vanilla extract
• 1/2 cup chia seeds
• 2 cups unsweetened almond milk (or milk of choice)
• Pinch of salt
• Optional toppings: fresh berries, granola, coconut flakes, or nut butter

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Instructions

1. In a medium saucepan, combine chopped strawberries, rhubarb, maple syrup, and a splash of water.
2. Cook over medium heat for 10–12 minutes, stirring occasionally, until the fruit breaks down and becomes jam-like.
3. Remove from heat and stir in vanilla extract. Let cool slightly.
4. In a separate bowl or jar, mix chia seeds, almond milk, and a pinch of salt. Stir well to prevent clumping.
5. Add half of the strawberry-rhubarb mixture to the chia pudding and mix until combined.
6. Cover and refrigerate for at least 3 hours or overnight until thickened.
7. To serve, layer or top the pudding with the remaining strawberry-rhubarb compote and any desired toppings. Serve chilled.

Notes

• Use frozen strawberries and rhubarb if fresh are not available; just cook a few extra minutes.
• Stir the chia mixture well during the first few minutes to prevent clumping.
• For a richer flavor, substitute almond milk with coconut milk.
• Store in the refrigerator for up to 5 days; stir before serving.

Nutrition

• Serving Size: 1 serving (about 1 cup)
• Calories: 210
• Sugar: 14g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 8g
• Protein: 6g
• Cholesterol: 0mg