chia pudding with rhubarb compote
May and June are rhubarb season in the mid-Atlantic and they are one of the many things growing at this time of year that gets me so excited for the summer ahead. They are very tart but with a little heat and some sweetness, they are the perfect late spring/early summer treat. They go great with strawberries, which are also in-season, and they are perfect in pies, galettes, pickles, and jams. This recipe makes quick compote which pairs well with my staple chia pudding. Chia pudding is so quick and easy to make, and it provides a perfect base for whatever fruit is in season. Chia pudding is a frequent breakfast and/or snack for me because it’s so quick, versatile, nourishing, and delicious. This rhubarb compote makes for a delicious and special version of chia pudding. Rhubarb is a good source of fiber as well as polyphenols and flavonoids which help protect our cells and aid in cancer prevention.
When it comes to chia pudding, more is more. I definitely recommend adding granola, lemon balm (or any herb that you think would go well), nuts, chocolate, and/or coconut cream (or any cream!). All of these things add flavor, texture, and just make it that much more luxurious. And if you have any compote leftover, it pairs beautifully with some toast and salted butter, a charcuterie board with lots of cheese, or on sandwiches. Leftovers should last one to two weeks in the fridge.
chia pudding with rhubarb compote
ingredients
chia pudding
3 tbsp chia seeds
1 cup milk of choice (I usually use almond or oat)
1 tsp maple syrup or honey (or more to taste)
rhubarb compote
2 stalks of rhubarb diced
1/2 inch of fresh ginger finely chopped or grated
3 tbsp honey (you can sub maple syrup and use more to taste)
pinch of salt
pinch of cardamom
optional: add in strawberries if you have them for added sweetness and flavor!
optional: top with fresh chopped lemon balm, granola, nuts, chocolate, and/or coconut cream (or any kind of cream)
instructions
To make the chia pudding, combine chia seeds, milk, and sweetener of choice. Let sit for 10-15 minutes to thicken. Stir to ensure even consistency. Let sit for a few more minutes. Once it appears completely thickened, stir again and if necessary, add a splash or two more of milk to make it less thick. If it’s too liquid-y, feel free to add some more chia seeds. Taste. Add more sweetener if needed.
Heat a saucepan over medium heat. Add rhubarb, ginger, (strawberries if using) and a splash of water. Stir frequently for about 10-15 minutes or until the rhubarb has completely broken down and turned into a thick liquid (kind of like cranberry sauce). If it appears to be drying out, add more water as needed. Turn off heat.
Next, add the sweetener, salt, and cardamom and stir to combine. Taste. Add more sweetener or cardamom as needed.
Divide chia pudding (or don’t!) and top with as much compote as you like (I usually have a bit of compote leftover for toast, sandwiches, serving with cheese, etc.). Then, top with fresh lemon balm, granola, nuts, and/or coconut cream as desired.
Enjoy (preferably outside amongst the flowers with the birds chirping and a summer breeze flowing through your hair).
