Strawberry Rhubarb Chia Pudding
Chia pudding has become one of my go-to’s and this mixture has been on my list for awhile. So thanks to great Farm Market Finds, I got great fresh, local strawberries and rhubarb!
My favorite thing about chia pudding is that you can really add whatever fruit I want. I used coconut in this recipe, but I also really like it with nut milk, generally it allows the chia seeds to create more of a gelatinous consistency.
It’s also great any time of day. I’ll eat chia pudding for breakfast, sometimes with some oatmeal or just on it’s own, a mid-day snack, or a nice dessert.
Ingredients:
- Strawberries (chopped, 2 – 3 cups)
- Rhubarb (chopped, 2 – 3 cups)
- Honey (2 – 3 TBSP)
- Vanilla Extract (1 teaspoon)
- Cinnamon (1 teaspoon)
- Chia Seeds (1 cup)
- Coconut Milk (1 can)
Kitchen items you’ll need:
- Knife
- Cutting Board
- Saucepan
- Bowl
Cooking Instructions:
- Prepare pudding. Mix chia seeds and coconut milk in a bowl until combined evenly. Let sit for 15 minutes, stir to remove clumps. Cover and put in refrigerator.
- Put chopped strawberries, rhubarb, honey, vanilla extract, and cinnamon into saucepan. Cook down for about 15-20 minutes, stirring occasionally. Let cool.
- Combine fruit mixture and chia pudding. Store in refrigerator.