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5.0 from 15 votes

Stewed strawberry rhubarb compote with chia coconut pudding

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. To serve, divide half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.