Rhubarb is in season and now is the time to make it if you have never experimented with it before! It’s sour and delicious, and pairs beautifully with vanilla and berries. You can snack on the compote, add it to yogurt, ice cream or in this case to chia pudding. I didn’t sweeten the rhubarb compote in this recipe, because the cherries bring some natural sweetness and the tartness also balances out the sweet chia pudding. If the rhubarb is too sour for you, add your favorite liquid sweetener to it. The recipe will give you a bigger batch so you can eat from it all week. No point in going through all the trouble of stripping and cooking rhubarb when you are only making it for one serving!
This chia pudding was served at the last Alive Shanghai TRX class last weekend and everyone loved it. It makes for a filling breakfast or you can even snack on it during the day.
Rhubarb Cherry Compote
Preparation time: 15 minutes
Cooking time: 40 minutes
Cooling time: at least 1 hour
Makes around 4 cups:
30 stalks rhubarb (makes about 6 cups cut up)
3 cups frozen cherries
½ cup water
1 vanilla pod
First, prepare the rhubarb. Cut off one side about a finger width. Then take the knife and pull strings of the outer layer down, going around the whole stalk. This gets rid of stringy parts in your compote later. If your rhubarb is extremely fresh, you don’t need to do this step, but I prefer my compote to be smooth.
Once all the stalks have been stripped, cut them into bite sized pieces and place them in a pot.
Add the cherries and water.
Slice open the vanilla pod and add to the pot and cover with a lid.
Then heat over medium heat and stir often. Let the whole mixture simmer for 30-40 minutes, until the rhubarb is falling apart and the whole thing is turning to a compote.
Once done, take out the vanilla pod.
If you don’t think the compote is smooth enough, you can puree it quickly.
Bonus note: If you have a Thermomix, throw the rhubarb, cherries, vanilla pod, and water in there. Set at 80ºC on speed 3 for 30 minutes. Then take out vanilla pod, blend on 8 for 10 seconds and done.
Coconut Chia Pudding
Preparation time: 20 minutes
Makes 1 serving:
¼ cup chia seeds
¾ cup coconut milk
pinch of cardamom
knife tip of vanilla bean (scraped out of a vanilla pod)
1 Tbsp maple syrup
Place the chia seeds in a bowl with the coconut milk, stir, and let sit for 15 minutes. During this time the chia seeds will soak up the liquid.
Add the cardamom, vanilla bean and maple syrup. Mix well.
Top with 2 -3 Tbsp of the rhubarb cherry compote or add other fruit of your choice (berries and mango work well here!).