Strawberry Rhubarb Chia Pudding

• Vegan
• Gluten free
• Paleo

• Produce

  • 2 cups Rhubarb stalks
  • 2 cups Strawberries

• Refrigerated

  • 1 1/2 cup Almond milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Vanilla

• Nuts & Seeds

  • 1/4 cup Chia seeds
  • 1/4 cup Coconut flakes, Unsweetened

• Liquids

  • 1/4 cup Water

Found on dietitiandebbie.com

Description

Ingredients

• 2 cups rhubarb stalks (1/3 inch slices)
• 2 cups quartered strawberries
• ¼ cup water
• 2 tablespoons maple syrup
• 1½ cup almond milk
• ¼ cup chia seeds
• ¼ cup shredded unsweetened coconut flakes
• 1 teaspoon vanilla

Directions

• In a medium saucepan, add the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally for ~2 min.
• As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
• To make the chia pudding, place milk, chia, coconut, and vanilla in a bowl. Stir well and place in the fridge to set at least 1 hour to overnight.
• To serve, spoon half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.

Nutrition