Rhubarb is one of those spring vegetables that isn’t favored by many, but this recipe is about to change their minds! This recipe cooks the rhubarb down to a sauce with the addition of some maple syrup for sweetness, making it the perfect topping for your morning chia pudding. Adapted from occasionallyeggs.com.
Makes 2 servings
Ingredients:
Chia Pudding:
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1 cup Milk of Choice
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3 Tbsp. Chia Seeds
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1 tsp. Honey or Maple Syrup*
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1/2 tsp. Vanilla Extract
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Zest of Lemon to taste
Rhubarb Compote:
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3 stalks(about 1 cup) Rhubarb*, finely chopped
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2 Tbsp. Water
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1-2 Tbsp. Honey or Maple Syrup*
*available from local producers at Countryside Farmers’ Market
Method:
Chia Pudding:
- In a mason jar or container, combine all of the chia pudding ingredients and whisk together with a fork. Refrigerate overnight and mix prior to serving the following day.
Rhubarb Compote:
- Place all of the ingredients into a small saucepan and heat on medium. Simmer until the rhubarb is soft, about 5-10 minutes. Enjoy hot or cold overtop the chia pudding.
Tags: Rhubarb