Spring has some of the best produce. Not only is it abundant in asparagus, fresh greens, and tomatoes, but rhubarb is hot off the shelves and ready to go. Yes, that’s right, rhubarb people!

Most people associate rhubarb with quintessential rhubarb crumble, but there’s so much more to this stalky veggie than meets the eye… er… taste buds. While we’ll never turn down a good crumble, we love putting modern twists on classic produce. Rhubarb doesn’t have to be restricted to a 1950’s British dessert: we’re talking about a strawberry rhubarb chia pudding.

This dish covers all the bases. Strawberries add a fresh sweetness that blend perfectly with tangy rhubarb. Combined with creamy coconut milk, textured chia seeds, and a touch of honey (or maple syrup if you’re vegan), this mixture is the perfect combo of sweet, tangy, and velvety goodness. Drooling yet?

Strawberry Rhubarb Chia Pudding

Enjoy this for breakfast, a snack, or dessert, and serve with slivered almonds or shredded coconut on top. This recipe serves 2.

Ingredients:

Compote

• 1 cup rhubarb diced
• 1 cup strawberries
• 1 tsp sweetener (either honey or maple syrup)
• 1 tsp vanilla extract

Chia Pudding

• ¾ cup coconut milk
• ⅓ cup non-dairy milk (I like cashew or homemade almond for extra creaminess)
• ⅓ cup chia seeds
• 1 tsp sweetener (either honey or maple syrup)

Instructions:

1. Whisk chia seeds, coconut milk, 1 tsp sweetener, and vanilla extract in a bowl. Set aside and let thicken.
2. In a medium saucepan, add rhubarb, strawberries, sweetener, and vanilla and place on low – medium heat. Stir well and cook for about 10-15 minutes until boiled down.
3. Remove from heat and let cool.
4. Once cooled, scoop some of the chia pudding into a separate cup. Top with the strawberry rhubarb compote. Lastly, if you like, sprinkle with slivered almonds or coconut flakes.
5. Enjoy!