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Rhubarb Strawberry Chia Pudding

Rhubarb Strawberry Chia Pudding

Summer’s on the horizon. A couple weeks ago we had a pretty terrific heat wave, and I made this, and it was perfect. Rhubarb’s wonderful, tart flavor is front and center here. I love how chia seeds add a little texture and substance to the winning combo of strawberries and rhubarb. This is a variation on a rhubarb compote from my cookbook, in fact. (!!!)

Rhubarb Strawberry Chia Pudding

It’s not quite enough to stand on its own as breakfast, but add some nuts, or banana, or oats, or muesli, or even a small handful of granola, and you’re set. It’s the stuff of dreams when it’s already 80 degrees in the morning and you live in a city where AC is a foreign concept.

Rhubarb Strawberry Chia Pudding

I’m also pretty stoked on all the possibilities for taking chia seeds on the road in the coming months. More to come!

Rhubarb Strawberry Chia Pudding

Rhubarb Strawberry Chia Pudding
serves 4 to 6

3/4 pound rinsed and diced rhubarb
1/2 pound rinsed and quartered strawberries
1/4 cup honey
1/4 cup water
1/2 vanilla bean
Juice of 1/2 lemon
1/4 cup chia seeds
handful of nuts for garnish, optional

In a medium pot, combine the rhubarb, strawberries, honey, and water. Slice the vanilla bean in half, scrape the seeds into the pot, and add the bean. Bring to a boil, covered, then reduce heat to low, stirring occasionally. Simmer until the rhubarb has broken down, about 12 to 15 minutes. Set aside to cool. You can expedite the process by chilling in the fridge.

When the compote is cooled to room temperature, add the chia seeds. Return to the fridge and allow to sit for at least two hours before eating.

  • Baby June - That looks absolutely divine! I love the vibrant colors, I shall try this sometime this season.ReplyCancel

  • Christina @ but i'm hungry - For some reason, this reminds me of my grandma’s rote grotze… Have you ever heard of it? It’s a German thing- currants or raspberries made into a pudding with tapioca. YUM. Same sweet/tart combo and similar texture. I’d love to try this!ReplyCancel

  • Katrina @ Warm Vanilla Sugar - This pudding sounds perfect!! Love that flavour!ReplyCancel

  • Elenore Bendel Zahn - Whaaawawiwa! You won’t believe this but I made this exact chia pudding yesterday down to the very last ingredient (for this weeks post on Earthsprout)! Ok I admit it’s not like strawberries+rhubarb is a foreign concept but isn’t is amazing how the universe works?! ah well, so I already know this bowl tastes amazing! If you’re looking for more ways to get through the heat I made ice cream popsicles of the combo :)

    Best of luck on your Vibrant tour!


  • Kathryn - Sometimes, I see a recipe that I just know I’m going to need to make and this is one of them. I can’t wait to have this for my breakfast one day very soon. (And that colour!!)ReplyCancel

  • Dice O'clock Shallots - I haven’t ever cooked with chia seeds. This
    Looks like a great start. Thanks!ReplyCancel

  • Kelli @ The Corner Kitchen - I can’t decide if I’m in chia pudding heaven or rhubarb heaven! Two of my favorite things in one perfect dessert…..I’m loving the heck out of this (and your beautiful photos)!!ReplyCancel

  • Grace - Beautiful! I made a very similar chia pudding last week for breakfast. Paired it with a coconut cardamom spiced millet/buckwheat combo. These quick chia jams are perfect for abundant spring/summer fruit.ReplyCancel

  • J.S. @ Sun Diego Eats - Have seen lots of chia pudding recipes but never one that doesn’t have a milk/creamy base. This is would be like eating super fresh jam :)ReplyCancel

  • Lynn Duvall - Do the chia seeds sprout in your tummy? That would make it even more interesting.ReplyCancel

  • Lindsey - This is perfect. Absolutely perfect.ReplyCancel

  • Alanna - This looks delicious, Kimberly! Brilliant to thicken the compote with chia seed. Looking forward to more!ReplyCancel

  • Rok Jurca (ROKCO) - This looks so nice. I love the idea with chia seeds. Thank you for shareing this lovely recipe.ReplyCancel

  • Dan - Looks great and I bet it’s yammy :) will definitely try this weekend!ReplyCancel

  • Sequoia Vennari - Stunning! And looks so delicious! Can’t wait for you book to arrive! <3ReplyCancel

  • More Than Red - Looks perfect! Such a beautiful rich color! Perfectly red!ReplyCancel

  • More Than red - Looks perfect!Such a beautiful rich color! Perfectly red!ReplyCancel

  • Vera - I bought some chia seeds at the health food store but have not yet figured out what to do with them. We have rhubarb and strawberries from the garden right now, so this is a great idea – thank you!ReplyCancel

  • la domestique - Just looking at this shockingly pink pudding makes me happy. Can’t wait to try it!ReplyCancel

  • Codrut Turcanu - I like chia, and I’d say it’s very delicious

    Not sure if I can find RHUBARB here where I live, maybe there’s an alternative you could recommend that goes with your recipe?ReplyCancel

  • Sonja {Dagmar's Kitchen} - Hi Kimberley! I found your blog a couple weeks ago when your book suddenly popped up everywhere on my IG-feed. Love everything in here and this rhubarb pudding instantly caught my eye. A must try – very soon! I also just ordered your book and can’t wait to flip through it – it looks stunning. //SonjaReplyCancel

  • Valerie - This pudding looks absolutely delicious! I love rhubarb and strawberries but I never tried a combination of these two. I’ll definitely go to the grocery store this afternoon and try the recipe this evening:) Thanks for sharing!ReplyCancel

  • Georgie V. - Last Sunday was a treat, thanks from both my hubby and myself…

    I did add a little twist of using chunky nuts mixture I use to sprinkle on most of the desserts I make…

    thanks for making the world richer with this delicious thing :)ReplyCancel

  • Jason - Wow. The colors of this dish are amazing. :-) I’ve got some frozen rhubarb that will be perfect for this. I think I might try it with coconut milk instead of water though. Thanks!ReplyCancel

  • Kathy - They look great! Hope I was trying to eat it,
    This looks like a great start. Thanks for sharing!ReplyCancel

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