Stewed strawberry rhubarb compote with chia coconut pudding

Name: Stewed strawberry rhubarb compote with chia coconut pudding
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 cups rhubarb stalks; 2 cups quartered strawberries; ¼ cup water; 2 tablespoons maple syrup; 1½ cup almond milk; ¼ cup chia seeds; ¼ cup shredded unsweetened coconut flakes; 1 teaspoon vanilla

User Reviews

5.0

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
4 servings
Course
Breakfast
Cuisine
North American, American, International

Stewed strawberry rhubarb compote with chia coconut pudding

Ethan Patterson

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Maple-sweetened stewed strawberry rhubarb compote sits on top of chia coconut pudding for a breakfast that is sweet, tart and balanced.

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Ingredients

Servings

2 cups rhubarb stalks ⅓ inch slices
2 cups quartered strawberries
¼ cup water
2 tablespoons maple syrup
1½ cup almond milk
¼ cup chia seeds
¼ cup shredded unsweetened coconut flakes
1 teaspoon vanilla

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Instructions

In a medium saucepan, combine rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally. As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
To make the chia pudding, combine milk, chia, coconut, and vanilla in a bowl. Stir well and let set in the fridge for at least 1 hour to overnight.
To serve, divide half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.