Strawberry Rhubarb Chia Cups
User Reviews
5
6 reviews
Excellent
-
Servings
2 servings
Strawberry Rhubarb Chia Cups
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the chia pudding:
- 3 tablespoons chia seed black
- 3/4 cup almond milk or any other milk
- 1/4 cup heavy cream or more almond milk
- 1 teaspoon honey runny; plus more to taste
- 1/4 teaspoon vanilla extract
- lemon zest of 1
- kosher salt small pinch
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
- lemon squeeze
For the macerated strawberries:
- 1 cup strawberries 6-8 hulled; finely chopped
- 2 tablespoons vanilla sugar or regular sugar
- lemon squeeze
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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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