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


Chia Pudding:

  • 1 cup Milk of Choice

  • 3 Tbsp. Chia Seeds

  • 1 tsp. Honey or Maple Syrup*

  • 1/2 tsp. Vanilla Extract

  • Zest of Lemon to taste

Rhubarb Compote:

  • 3 stalks(about 1 cup) Rhubarb*, finely chopped

  • 2 Tbsp. Water

  • 1-2 Tbsp. Honey or Maple Syrup*

*available from local producers at Countryside Farmers’ Market



Chia Pudding:

  1. 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:

  1. 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

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