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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.

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

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

Find it online: https://thefamilycooking.com/strawberry-rhubarb-chia-pudding/