When rhubarb’s in season it’s fun to try out a few new recipes for this old favourite ingredient. This new recipe is for a delicately perfumed chia seed pudding that’s topped with tangy pieces of poached rhubarb.
You can make the pudding the day before and leave it in the fridge to set, or make it on the day and give it 20 to 30 minutes to absorb the cooking liquid. It’s dairy free, and if you want to make it vegan then all you need to do is swap the honey for some sugar syrup or agave nectar.
Here’s the recipe for you – enjoy!
- 6 heaped dessertspoons of chia seeds (or 70ml volume)
- 2 drops of Holy Lama Spice drops rose essence (or 2 teaspoons of rosewater)
- 1 teaspoon of vanilla extract
- 15ml / 1 level tablespoon of runny honey
- 500ml unsweetened almond milk
- 100g fresh rhubarb stalks, bases and leaves removed
- 50g caster sugar
- A little water for poaching
- Put the chia seeds into a mixing bowl or a large jar.
- In a large jug, mix the rose flavouring, vanilla and honey, then stir in the almond milk.
- Pour the liquid over the chia seeds, mixing well with a fork or whisk.
- Cover chia seed mixture and set aside for at least 30 minutes, or chill it overnight.
- Cut the rhubarb into bite sized pieces, place in a pan and add the sugar and a little water.
- Poach the rhubarb over a low heat for about 5 minutes or so, until tender. Cool slightly.
- Divide the chia pudding into 4 individual bowls and serve with cooked rhubarb on top.
Do you like the look of this recipe? If you make it, please let me know how yours turns out and whether you like it.