Hello there! It’s Friday again and this week it’s also time for a new installment of my Friday Treats series. Honestly, this recipe could as well pass for a delicious breakfast pudding, as it is low in sugar, filling due to the chia seeds and ready in a moment! My rhubarb chia pudding is a spring take on my highly popular lemon chia pudding, from earlier this year. I’m personally a huge rhubarb lover, no matter whether it is in form of a compote, cake, muffins or jam. I love it all!
I had regular rhubarb on hand, this is also why it’s not as brightly colored as lots of other rhubarb pictures you might see floating around the internet. There are two kinds of rhubarb – the one that is white inside and one that is red. Sure, the red one is a bit prettier, but I use whatever I can get that is local. We even have a rhubarb plant in our garden, but that one is not ready yet. Can’t wait for it though! This rhubarb chia pudding is a really easy dessert or breakfast – the chia pudding itself can ever be prepared the night before, or at least 30 minutes before you want to serve it. The compote also only takes about 5 minutes to make, as rhubarb cooks very fast when you cut it in small pieces like I did for this recipe. Layer it up, and you have a very fancy looking, refreshing dessert that is absolutely fuss free!
When I got the rhubarb and set out to make the compote, my Mum was like “are you not going to peel the rhubarb?” I had never peeled it before, but this remark me slightly insecure, as she said she was taught in school that you actually have to peel it. So, I asked uncle Google and hear hear, you don’t necessarily have to peel it. What peeling helps with, is if the stalks are a bit “older”, as they skin grows more stringy. It’s also supposed to help with oxalic acid, as it sits right underneath the peel – BUT as it is still very early in the year, neither of those reasons are of concern to me, so I left the peel on. If some part of the stalk seems stringy, just pull on the string and peel it this way. While researching this, I also learnt that adding a bit of baking soda to the cooking rhubarb helps with the acidity, which I immediately tried and found to be true. We both learnt something new!
Oh and as you guys know, I don’t consume dairy, therefore made this pudding again with my beloved rice-coconut milk – which actually makes this pudding vegan too. Yay for all my vegan friends! So, I don’t want to make you guys wait any longer – the recipe for this rhubarb chia pudding is right after the picture!
- 2 tbsp chia seeds
- ¾ cup rice-coconut milk (or light coconut milk)
- 250 gr rhubarb
- 1 pinch of baking soda
- water to cover the rhubarb
- ½ orange (juice)
- liquid sweetener to taste
- Mix the chia seeds and the milk together and let sit for 5 minutes to start gelling up.
- After the 5 minutes, stir very well again and let sit for at least 15 more minutes.
- For the rhubarb compote, wash the stems and clean them if necessary. Cut them in small pieces and remove tougher, "stringy" parts of the peel (there might not be any).
- Put in a pot together with the water and let boil up.
- Add baking soda, stir and let cook until the rhubarb is soft.
- Add sweetener to taste, stir well and let the compote cool down a bit.
- After it has cooled down, add the orange juice and stir well.
- Use a glass to layer the pudding. Use a teaspoon to have more control over it and start with a layer of chia pudding.
- In order to not have too much liquid, use a slotted spoon to remove the rhubarb from the compote and create a second layer.
- Repeat until glass is full or chia pudding used up. You will most likely have some rhubarb compote left over!
You can also prepare the chia pudding the night before and let it gel up in the fridge, this will yield the best results.
Use the left over rhubarb compote as a topping for oats or other kinds of breakfast or just eat it as it is - it's delicious on it's own too!
What’s your favorite way to enjoy rhubarb? Come say hi to me on Facebook, Twitter or Instagram! 🙂