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!

a jar of chia pudding with strawberry rhubarb compote

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

Step 1

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.

Step 2

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.

Step 3

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!

three cups of strawberry rhubarb chia pudding with strawberries on the side

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 PinterestInstagram and Facebook for even more deliciousness!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a jar of chia pudding with strawberry rhubarb compote

Strawberry Rhubarb Chia Pudding

  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 23 servings 1x
  • Category: Breakfast
  • Method: mix
  • Cuisine: American
  • Diet: Vegan


Vanilla chia pudding topped with a delicious homemade strawberry rhubarb compote


Units Scale

Chia pudding

Strawberry rhubarb compote

  • 1 cup rhubarb, chopped into small pieces
  • 1 cup strawberries, cut into quarters
  • 1 tbsp maple syrup


  1. 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.
  2. Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
  3. Cook for 15-20 minutes, stirring every couple of minutes until the fruit has broken down.
  4. Put heat on medium high, stirring and letting boil down for 1-2 minutes, then remove from heat and let cool.
  5. 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