Rhubarb Chia Seed Pudding Recipe with Variations
When I was a child, we had Rhubarb growing in the back of our house. I remember Mom cutting us kids a stalk and giving us a plate of sugar, and we would dip the stalk in it and bite off mouthfuls at a time. She would also make these Rhubarb custard pies with a hefty dose of sugar. My favorite way to eat it as a child was as a rhubarb strawberry jam on bread with butter. That combination was just the thing.
When I came to America, I also discovered various versions of pies and crumbles. The common denominator with all these lovely treats is the sugar. I have a couple of Rhubarb plants. Last year I cut them and froze them raw because I was not sure what to make, since I did not really want to make pies and crumbles that I’ll be the only one eating. I could make all of these things with a version of sweetener that would have less impact on my blood sugar, but I really still have too much rhubarb and it would feel like I would be eating dessert all the time. The recipe that follows has been my way to find a way to make it a breakfast that I have come to really enjoy.
I came across an idea in a recipe book that made a type of compote with orange juice and rhubarb. That finally got my creativity going. I have been on this chia pudding for breakfast kick. For the longest time I was making a fig/chocolate chia pudding because I loved it so much and had a bumper crop of figs from last fall. I finally went through my last bag of frozen figs from last year. Next to use up was the frozen rhubarb left over from last year and the new batch ready to be harvested this year.
I decided to modify my chia pudding recipe by replacing the fig and chocolate ingredients with rhubarb.
Here is how I make four 16oz jars of chia pudding. The recipe is very versatile and I have some variation ideas at the bottom of the recipe.
The ingredients for the compote are not very exact, because I just use the total number of stalks I harvest. It can be adjusted to fit smaller batches and I encourage you to trust your taste buds and preferences as you decide how much of each to add.
Making the rhubarb compote:
- Approximately 15 rhubarb stalks, chopped into half inch or smaller pieces
- Orange zest, for my batch that came to four
- 4 oranges, peeled after zesting
- Cardamom
Place cut rhubarb in a baking dish. Add orange zest (or add after baking to keep it raw).
Blend the oranges into juice. If you prefer just the juice, have at it. I just blend it because I love the whole fruit and the benefit of the fiber it provides.
Mix the rhubarb, blended oranges, zest unless saving for later, and cardamom and bake in the oven for approximately 30 minutes at 400 F, or longer if you prefer it more mushy. Let cool. I make a big batch of this when my rhubarb is ripe, then I measure out four cups into individual bags or containers for freezing.
When ready to make the chia seed pudding:
2 cups plain Greek yoghurt
1.5 cups Milk
2 tsp. Stevia
2 tsp Vanilla or to taste
½ Cup Chia seeds
4 Cups Rhubarb compote
I like to whisk the yoghurt, milk, vanilla, stevia and chia seeds together first and then I add the compote. Then spoon the pudding into four 16oz mason jars, put the lids on and let chill in the fridge. I love just grabbing one of these for breakfast!
Variations:
- Add strawberries to the rhubarb compote in the proportions you like and add four cups of this combo to the chia/milk mixture.
- This recipe can be made with any variety of fruits as long as the quantity stays the same (four cups)
- Change up the spices to add ginger, pumpkin spices or herbs like fresh mint, or lemon balm, even thyme and basil if you feel adventurous.
- Switch the Greek yoghurt for a non-dairy kind if you can’t do dairy, or eliminate the yoghurt altogether and add more milk instead (in which case you may want to add more chia to keep the thickness you like).
- Use plant milk instead of milk.
- If you are not a fan of stevia, sweeten it with your own preferred kind to taste.
- To add more protein, I often like to add some collagen powder or a protein powder.
- This is fun to add nuts and seeds or shredded coconut to as garnish as well.
Please let me know in the comments if you try it, how you like it and if you have any questions!
Variations:
- Add strawberries to the rhubarb compote in the proportions you like and add four cups of this combo to the chia/milk mixture.
- This recipe can be made with any variety of fruits as long as the quantity stays the same (four cups)
- Change up the spices to add ginger, pumpkin spices or herbs like fresh mint, or lemon balm, even thyme and basil if you feel adventurous.
- Switch the Greek yoghurt for a non-dairy kind if you can’t do dairy, or eliminate the yoghurt altogether and add more milk instead (in which case you may want to add more chia to keep the thickness you like).
- Use plant milk instead of milk.
- If you are not a fan of stevia, sweeten it with your own preferred kind to taste.
- To add more protein, I often like to add some collagen powder or a protein powder.
- This is fun to add nuts and seeds or shredded coconut to as garnish as well.
Please let me know in the comments if you try it, how you like it and if you have any questions!
