Rhubarb & Berry Chia Pudding

Rhubarb & Berry Chia Pud


I am absolutely loving this Rhubarb and Berry Chia Pudding – so much so that I’m having it for breakfast and desert – and sometimes for a pick me up snack in the afternoon with LSA sprinkled on top when I need an energy boost.  It’s fair to say I’m a little addicted! Luckily it’s a healthy addiction as Chia Seeds are a superfood, they’re full of fiber, which means you stay full for longer, are packed full of protein, contain Omega-3 fatty acids and a vast array of micronutrients. Add to that one of my favourite vege’s Rhubarb, with its ability to lower inflamation and cleanse the body and you have a super delicious but super healthy pudding that’s perfect any time of the day.


3 cups rhubarb stalks cleaned and cut into 2cm pieces

1 cup strawberries cut into fours

1/4 cup filtered water

2 Tbsp real maple syrup (not the fake sugary variety)

1/4 cup organic unsweetened almond milk

1/4 cup unsweetened coconut water

1/4 cup chia seeds

1 Tbsp shredded unsweetened coconut flakes or shredded coconut

1 tsp vanilla essence



In a medium saucepan make a compote by first adding the rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally. As soon as the rhubarb starts to soften, which won’t take long, around 2 minutes, add the strawberries and continue to simmer. Cook for a further 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms then set aside to cool.

To make the chia pudding, place almond milk, coconut water, chia seeds, coconut and vanilla essence in a bowl. Stir well and place in the fridge to set for at least an hour, I leave mine overnight. *if your seeds start setting to quickly or it becomes to firm add a little more liquid

Serve in a glass, a jar or a bowl with the chia pud on the bottom topped with the Rhubarb and Berry compote, for an extra touch of decadence finish off with a scoop of Catherdral Cove Cacao Bean Coconut Yogurt

Be careful – this pud is very moreish!


Blueberry variation

When making the chia pudding, take out the maple syrup and coconut flakes and add 1/4 cup blueberries, blend with the coconut water and almond milk before adding the chia seeds and set as above.

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