Two Treats today! Rhubarb is in season, oh yes it is!
Looking for a nice mild pudding that you can use as a base for any type of topping? Here you go! The possibilities are endless. In this version the rhubarb is a nice contrast to the milder base. If your rhubarb is green you can add one small beet diced into the rhubarb for color. Remove it before serving or leave it in. I used canned light coconut milk but any type of milk will work. Take the hard topping off and whip it with some sweetener to make a thick whipped cream. I served it with a fresh strawberry on top. I love strawberries and rhubarb together. Yum!
Chia Pudding with Rhubarb
1 cup (250 ml) light coconut milk*
1 teaspoon honey or maple syrup
1 teaspoon vanilla extract
3 tablespoons chia seeds
Zest of a lemon
*If using canned coconut do not use the hard topping. You can save this part and whip it with some sweetener to make a whipped cream.
3 stalks rhubarb, ( 1 cup roughly chopped)
Juice of a lemon
1-2 tablespoons honey or maple syrup to taste.
To make the Pudding:
Add the coconut milk, honey, and vanilla to a bowl or jar. Whisk to combine.
Add the chia seeds and mix again, then cover and refrigerator for at least and hour, or until the seeds have gelled and the pudding is thick.
Place the rhubarb, lemon juice, and honey in a small saucepan.
Cover the pot with a lid and turn to medium heat and simmer until the rhubarb is soft, about 10 minutes.
Set aside to cool fully.
Place pudding in a serving dish and place compote on top. Eat as is or add a dollop of whipped coconut or some diced strawberry.
This is a strange drink that I thought would be too sour but instead is refreshing and really does taste like lemonade. Your guests will not know that you have made it with rhubarb. The original recipe contained 4 cups but I found it a bit strong so I doubled the water. You might also want to increase the sweetener or try Monkfruit, Swerve, Truvia or even maple syrup.
3 stalks rhubarb chopped (2 cups)
1 to 2 litres water (4 to 8 cups)
Juice of 2 lemons (about ⅓ cup)
¼ cup (60 ml) raw honey
Place the rhubarb and water into a medium pot and heat on high. Once the mixture starts to boil, reduce the heat to medium low and simmer for about 5 minutes, or until rhubarb is soft.
Remove the pot from the heat and puree until smooth. Strain the mixture, then whisk in the lemon juice and honey.
Place in the refrigerator and cool for at least two hours or until cold, before serving.
Susanne Jakubowski is a holistic nutritionist, yoga teacher, Thai Yoga Therapist, and cancer survivor.