After sharing my recipe for Chocolate Zucchini Bread Chia Pudding with you last week, I decided that for the entire month of August, I will continue sharing chia pudding recipes with you every Monday, but only under one condition:
Each of the chia pudding recipes must include a seasonal veggie.
As I also shared with you last week, our backyard garden is being very generous to us this year! We have an abundance of veggies and I’m totally inspired to create recipes using all of this seasonal produce! Hence, the Chocolate Zucchini Bread Chia Pudding!
I see this new challenge for myself as a triple win:
Winning because I get to continue my love for creating new chia pudding recipes.
Winning because I am helping eat the abundance of veg we are getting from our garden.
Winning because more veg = more nutrients = happier and healthier me!
This week’s featured veggie is a vegetable that is commonly mistaken for a fruit – rhubarb!
I grew up obsessing over my grandma’s strawberry rhubarb pie and strawberry rhubarb jam – I put that stuff on everything! But I know that if I ate chia pudding back then, I would also be obsessing over this recipe for Rhubarb Crumble Chia Pudding!
Basically, it’s a creamy base of coconut chia pudding topped with a homemade rhubarb compote (minus the sugar!) and a simple crumble made from almond butter and coconut flour! Seriously, so easy!
As all of my chia pudding recipes, you can enjoy this for breakfast, lunch, dinner, or a snack. You can even have it for dessert if you’d like! It’s that good.
- For the chia pudding:
- 1/2 cup full fat coconut milk from the can (my favourite brand to use is Aroy-D)
- 1/2 cup water
- 3 tbsp chia seeds
- For the rhubarb compote:
- 4 rhubarb stalks, chopped small
- Water
- Liquid stevia, optional (my favourite brand to use is NuNaturals)
- For the crumble:
- 1 tbsp natural almond butter
- 1 tbsp coconut flour
- Liquid stevia, optional (my favourite brand to use is NuNaturals)
- At least 30 minutes in advance, prepare your chia pudding (however, I think it’s best when done the day before!) To make the chia pudding, combine the coconut milk, water, and chia seeds together in a glass jar with a lid. Stir frequently until all of the chia seeds are suspended evenly throughout the liquid. Secure the lid and place in the fridge to set for at least 30 minutes.
- In the meantime, prepare you rhubarb compote by placing the chopped rhubarb into a small pot with just enough water to cover the bottom. Place the pot over medium-low heat to simmer and cover.
- Cook the rhubarb for 10 – 15 minutes, until the rhubarb is soft. Taste and add liquid stevia if you would like it sweeter.
- Before you are ready to serve, you can quickly prepare the crumble by combining the almond butter and coconut flour in a small bowl. Mix the two ingredients together with a fork or your fingers, creating a crumble. Add liquid stevia if you would like it sweeter.
- When you are ready to serve, transfer the chia pudding into your serving bowl and top with warm rhubarb and the crumble.
