Strawberry Rhubarb Chia Pudding
This Strawberry Rhubarb Chia Pudding starts with a creamy coconut milk chia pudding base and then is topped off with a strawberry rhubarb compote for a healthy and delicious breakfast, snack or dessert!
Chia pudding with strawberry rhubarb compote
And I’m back with another chia pudding recipe!
And this time we’re doing a summer favourite flavour combo: strawberries and rhubarb.
Usually, we see these ingredients in the form of a strawberry rhubarb crisp or pie, but let me tell you, strawberry rhubarb mixed with chia pudding is seriously a combination you never knew you needed.
This Strawberry Rhubarb Chia Pudding is easy to make. The base is simply a coconut chia pudding topped with a quick and easy homemade strawberry rhubarb compote. If you want to get *extra fancy* you can also top this off with some granola for some extra crunch.
Why you’ll love this recipe:
- High in protein and fibre. each serving of this chia pudding has 5 grams of protein and 10 grams of fibre to keep you feeling full and satisfied!
- Refined sugar-free. unlike store-bought jams and compotes that are loaded with sugars, this homemade strawberry rhubarb compote is lightly sweetened with maple syrup.
- Naturally vegan, gluten-free and grain-free. This chia pudding recipe is perfect for a variety of different diets so everyone can enjoy it.
How to make Strawberry Rhubarb Chia Pudding
Start by preparing the chia pudding. Mix the chia seeds in a bowl with coconut milk, maple syrup and vanilla extract. Whisk together until the mixture starts to thicken slightly, then cover and place in the fridge to set for at least one hour, or overnight.
Prepare the strawberry rhubarb compote by adding the chopped rhubarb and strawberries into a small saucepan with some maple syrup. Let the compote cook down on medium heat for 15-20 minutes until the fruit begins to cook down and it becomes a jam-like texture. Once the compote is done let it cool.
Assemble the chia pudding by layering the chia pudding on the bottom of a jar or cup and top with the strawberry rhubarb compote. You can also serve this chia pudding in a bowl if you prefer.
How to store
Store this Strawberry Rhubarb Chia Pudding in sealed jars or an airtight container in the fridge for up to 5 days. If you’d like to have these chia puddings to take on the go, prepare them in individual serving-sized jars.
Can I freeze this recipe?
Yes, you can freeze both chia pudding and strawberry rhubarb compote. If you want to freeze this recipe I recommend freezing the chia pudding and compote separately in the freezer. One great way to freeze compote is to add it to an ice cube tray, freeze it, then transfer it to a freezer bag.
Expert tips for making this recipe
- When preparing the chia pudding, make sure to whisk the mixture until you notice it starts to slightly thicken. If you don’t mix it enough before placing it in the fridge the chia seeds will clump together.
- Stir the compote often. This will help prevent the compote from sticking to the bottom of the saucepan and will also help prevent it from burning.
- Sweeten the compote to your taste. Rhubarb naturally has a tart taste which some people love, but others may find a bit too tart. If you find the compote too tart for your liking, simply add another 1-2 tablespoons of maple syrup.
- Add any toppings you love. Feel free to top this chia pudding off with some granola, nuts, seeds, chocolate chips, cacao nibs, fresh fruit or whatever your heart desires!
Try these chia pudding recipes next!
If you tried this Strawberry Rhubarb Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Strawberry Rhubarb Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2–3 servings 1x
- Category: Breakfast
- Method: mix
- Cuisine: American
- Diet: Vegan
Vanilla chia pudding topped with a delicious homemade strawberry rhubarb compote
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry rhubarb compote
- 1 cup rhubarb, chopped into small pieces
- 1 cup strawberries, cut into quarters
- 1 tbsp maple syrup
- Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Cover and place in the fridge for at least an hour or overnight.
- Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
- Cook for 15-20 minutes, stirring every couple of minutes until the fruit has broken down.
- Put heat on medium high, stirring and letting boil down for 1-2 minutes, then remove from heat and let cool.
- Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.
Use any plant-based milk you prefer to make the chia pudding.
Store in an air-tight container in the fridge for 2-3 days.
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 13g
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 5g
Keywords: strawberry chia pudding, rhubarb chia pudding
These are awesome…easy, yummy and good for you. What’s not to like! Made them exactly as noted and they stayed fresh in the fridge way longer than 3 days. Going to try with blueberries on top. Two of my two favorite things…coconut and rhubarb.
So happy you enjoyed the recipe Barb!
Loved it! So nice to find a healthy recipe for my rhubarb.
So happy you enjoyed Corrina!
This was fabulous- I did the coconut milk because I like it thicker. The tartness of the strawberries and rhubarb! Tastes like my gramma!
Thanks so much Terri! 🙂
I’d really like to make some of your chia pudding recipes but I’m not a fan of maple syrup as a sweetener. What other types of sweeteners can you use as a replacement? Thanks in advance!
Hi Angela, that’s no problem! You can use agave syrup, honey (if your not vegan), regular table sugar, stevia or brown rice syrup!
Great recipe but I would double or even quadruple the compote part! Definitely not enough for the four pudding servings but super yummy. Why skimp here?!?!
Hi Lisa! Thank you so much! The recipe technically makes two servings of chia pudding, but you can absolutely double the compote or even triple it to have enough for your liking! 🙂
Where did you find these cute little jars?
Hi Meagan, they’re from a brand called weck and they’re called the “tulip jars.” You can find them on Amazon and some other shops online as well:)
I tried this today and wss so good!
My compote ended up a pink and not bright at all? Would you have any ideas where i went wrong? I used all fresh and organic ingredients from the farmer’s market.
so happy to hear you liked this recipe! Depending on the crop, the colour of the rhubarb and strawberries can vary. I’ve used rhubarb in recipes before that comes out bright red, and sometimes it comes out more of a dull pink. This shouldn’t alter the taste though!:)
I’ve never tried to make chia pudding your recipe sounds easy. And look delish this will feed my sweet tooth I have definitely.
Thanks Lety! I hope you enjoy the recipe!
My whole breakfast game has changed thanks to choosing chia! Next stop, making my own nut milk. Looking forward to the process. LOVE what you’re doing!!!
Hi Patricia, wow thank you so much I appreciate it! So happy to help you with healthy breakfast recipes. You’ll love making your own nut milk, it’s much tastier than store-bought. I have a homemade almond milk recipe on the blog as well!
These chia puddings look amazing! Is there anything better than the combo of strawberries and rhubarb?!?!
Hi Laurel, thanks for stopping by! I don’t think there could be any better combo! I’m excited to head to the market this week for some more rhubarb:)