Strawberry Rhubarb Chia Cups

Name: Strawberry Rhubarb Chia Cups
Yield: 2 servings
Ingredients: 3 tablespoons black chia seeds; 3/4 cup almond milk (or any other milk); 1/4 cup heavy cream (or more almond milk); 1 teaspoon runny honey, plus more to taste; 1/4 teaspoon vanilla extract; Zest of 1 lemon; small pinch of kosher salt; 3/4 pound rhubarb about 3 stalks, trimmed and sliced into 3/4 inch pieces; 1/3 cup vanilla sugar (or regular sugar), plus more to taste; 1/3 cup water; squeeze of lemon; 1 cup finely chopped strawberries (from 6 - 8 hulled strawberries); 2 tablespoons vanilla sugar (or regular sugar); squeeze of lemon

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5.0

6 reviews

Excellent

Servings
2 servings

Strawberry Rhubarb Chia Cups

Orion Moreno

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

For the chia pudding:

3 tablespoons black chia seeds
3/4 cup almond milk (or any other milk)
1/4 cup heavy cream (or more almond milk)
1 teaspoon runny honey, plus more to taste
1/4 teaspoon vanilla extract
Zest of 1 lemon
small pinch of kosher salt

For the stewed rhubarb:

3/4 pound rhubarb about 3 stalks, trimmed and sliced into 3/4 inch pieces
1/3 cup vanilla sugar (or regular sugar), plus more to taste
1/3 cup water
squeeze of lemon

For the macerated strawberries:

1 cup finely chopped strawberries (from 6 - 8 hulled strawberries)
2 tablespoons vanilla sugar (or regular sugar)
squeeze of lemon

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Instructions

Add chia seeds, almond milk, honey, vanilla, lemon zest, and kosher salt to a medium bowl, whisking to combine. Whisk 2 more times within a 10 minute period, then cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight (for up to 2 days).
Meanwhile make stewed rhubarb and macerated strawberries. Add rhubarb, vanilla sugar and water to a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring mixture to a boil, reduce heat to low, and simmer until rhubarb is tender but not completely falling apart (8 - 10 minutes). You'll want to stir occasionally, but be gently when you do. Once the rhubarb is cooked, gently stir in a squeeze of lemon, then taste for sweetness. If you find the mixture to be a bit on the tart side, stir in a little extra sugar. There should be a good balance of sweet and tart. Let mixture cool completely, then store covered in the refrigerator until you're ready to use it.
Add finely chopped strawberries to a small bowl with the vanilla sugar and lemon, stirring to combine. Let sit for 30 minutes, then store covered in the refrigerator until you're ready to use it.
To serve, whisk the chia seed-almond milk mixture to break up any lumps. Taste for sweetness, and add additional honey if needed. Add 2 - 3 spoonfulls of the stewed rhubarb to small jar or bowl. Top with half of the chia pudding mixture, then finish with a layer of macerated strawberries. Repeat with another small jar or bowl. You will have a little extra stewed rhubarb and macerated strawberries. Strawberry Rhubarb Chia Cups can be enjoyed immediately or store in the refrigerator for up to 2 days.