Maple-sweetened stewed strawberry rhubarb compote sits on top of chia coconut pudding for a breakfast that is sweet, tart and balanced.
There hasn't been much writing going on here lately. There hasn't been much cooking, either. There is still photography, but it takes the shape of capturing people, moments, little views in new cities. There's a whole lot of running around, exploring, experiencing. And to fuel that, there's stewed strawberry rhubarb compote with chia coconut pudding - a high forkfull in the one hand and a chai tea drink in the other.
The days have gotten unbearably hot in late spring in Montreal. And two days away from the summer solstice, I know it's because summer is right around the corner... And I simply can't wait.
In the summer, we eat simple meals around here. A lot of small plates, quick salads made up of whatever is in the fridge (which, in this season, is always lovely), and a lot meals that are actually an excuse for a party. To me, breakfast has always been the most important meal of the day, and the one that shouldn't be skipped - but when there's so much to do, how do you ensure you eat well?
This spring has been filled with exploring, and friends. Sometimes, I ventured elsewhere: NYC, Israel, or even just the Montreal West Island.
Other times, people came here: I played tourist guide for two groups of friends in the past month, and have two more coming before the month is done. It's an exhausting and exhilarating way to experience your own place, to remember all the good things about it and to discover new secrets. I've loved every minute of it, and wouldn't have traded it for a weekend somewhere else for the world.
There's still much ahead. Winnipeg and Calgary, a drive through the Rockies, the ocean-stradding Vancouver and finally, a cruise to Alaska... All of it is enough to make my head spin.
So to keep my feet firmly planted on the ground, I start each morning by dolloping out some stewed strawberry rhubarb compote with chia coconut pudding. And I immediately feel better.
I have tried many chia pudding recipes until I ended up on this chia coconut one from Dietitian Debbie Dishes. It's firmer consistency and slight tropical sweetness from the coconut flakes make it a pleasant breakfast on its own, with just a touch of honey.
But as I can never leave well enough alone, I eat it with maple-sweetened stewed strawberry rhubarb compote, and my world expands exponentially: the tart-sweet balance here is so perfect, so delicate that it immediately makes me smile.
And when a breakfast can make you smile immediately, the day ahead has just to be good. This Coconut Mango Chia Pudding is another big favorite of mine for a make-ahead breakfast! Or if you prefer something more filling, give my tropical overnight oats a try (they're vegan and gluten-free, too!).
Recipe
Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.
Stewed strawberry rhubarb compote with chia coconut pudding
Ingredients
- 2 cups rhubarb stalks โ inch slices
- 2 cups quartered strawberries
- ¼ cup water
- 2 tablespoons maple syrup
- 1½ cup almond milk
- ¼ cup chia seeds
- ¼ cup shredded unsweetened coconut flakes
- 1 teaspoon vanilla
Instructions
- In a medium saucepan, combine rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally. As soon as the rhubarb starts to soften, add the strawberries and continue to simmer. Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.
- To make the chia pudding, combine milk, chia, coconut, and vanilla in a bowl. Stir well and let set in the fridge for at least 1 hour to overnight.
- To serve, divide half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.
Kellie MacMillan says
First off, hey my friend I love the new approach you are taking with the photos - that dark background is stunning and it really highlights the colorful ingredients you use, plus it's so anti Gimme Some. I love her work btw way but not how every single food blogger has copied her. A bold strike on your part. Cheers!
Next off, I read through your 4 previous posts as I've been off the grid for the past 6 weeks with work. I'm loving every minute of it but I've missed my connections with my fave writers. I think though that may be a good thing b/c I'm wowed all over again by how freakin' amazing your work is.
Lastly, I absolutely love that picture you put on FB where you are sitting with a blonde woman and you've got your legs crossed and are sitting back all beautiful with a little bit of sass. You really should use it in advertising or promotional material. It is such a captivating image.
I don't want to take up too much of your space here but I just wanted to say 'hi' and am looking forward to hearing and seeing all your upcoming adventures. Have an awesome time!
xoxo Kellie
kseniaprints says
Kellie, great to hear from you in this space again! TO be honest, I've been a bit MIA myself due to life, so I can't fault you ๐
Second, I had to google what you meant by the Gimme Some style, lol! But as soon as I saw it I new exactly what you meant. Yeah, as much as I like the clean, overexposed look of food, it's not my style. I like to think of my food photography idols as Eva from Adventures in Cooking, Ayลegรผl from Foodlproof Living, Beth from Local Milk and many others (I could go on for days, believe me!). Basically, artists who work with a lot of props, do more involved set ups, use dark, moody backgrounds and which seem to tell a clear story in their photos, as opposed to just making it about the food. I guess I'm a sucker for a good story!
Thank you for your kind words about the recent posts. As said, they haven't been as regular as I would have liked them to be... But I'm working on it!
And haha, glad you like that FB photo... It's from the last weekend when some Russian-Jewish friends from the States came to town, and I just love it. I hope to showcase some more in an upcoming post - but I've barely had time to edit photos around here!
Looking forward to keeping in touch more ๐ Xoxo K
Jennifer @ Delicious Everyday says
I love strawberry and rhubarb together (I made a strawberry rhubarb syrup recently). It's such a great combination, and this looks like a beautiful breakfast. I'd love to sit down with one of your chia puddings over a lazy sunday brunch.
kseniaprints says
SUnday is when these puddings taste best ๐ And I agree - strawberry and rhubarb pretty much taste the best. Let me know if you give a try!
Lisa | Garlic + Zest says
This is a beautiful pudding! My daughter is "into" chia right now, so I'll have to give it a go! Your photos are gorgeous!
kseniaprints says
This would be a great healthy one for her! The balance of flavours here is so on point.
nicole says
This looks like the perfect snack to cool off during the hot Montreal summers! I bet this would make a good addition to overnight oats -- always looking for new flavors to add to my oats. Chia seeds make everything more fun and I love the texture!! This recipe is great -- thanks for sharing ๐
kseniaprints says
This strawberry rhubarb compote would DEFINITELY taste great on top of some overnight oats!! Let me know how you like it ๐
Alexandra says
This is sooo pretty, Ksenia! Reason enough to get out of bed in the morning ๐
kseniaprints says
Haha, that's what it's been like for me ๐
Dini @ The Flavor Bender says
How gorgeous does this look? And it sounds delicious too! I love strawberry and Rhubarb together and love chia seed pudding too! Another recipe for me to try to convert my husband into a chia pudding lover! ๐
kseniaprints says
The coconut really makes it taste completely different from all other chia puddings. I just adore it - and so did my BF, who is definitely not a chia fan!
Shadi Hasanzadenemati says
This dessert literally has all my favorites: Strawberry and rhubarb (perfect combination) and coconut! it just looks so light and summery and comfy I can't wait to try it!
kseniaprints says
Let me know what you think when you give this a try!!!
Tara says
Gorgeous photos! That strawberry rhubarb compote sounds incredible.
kseniaprints says
It's been the highlight of my summer so far!
Jackie Garvin says
Gorgeous, inviting colors. The compote looks so refreshing. Nicely done.
kseniaprints says
Thanks, Jackie! The colour really brightens up the whole dish, doesn't it? ๐
Laura | Wandercooks says
Wow your travel adventures sound like so much fun, I've missed getting out and about. We've been back home for a while now but heading out this weekend to a country town to disconnect and enjoy some adventures of our own. Love this gorgeous recipe, I've never actually had chia pudding (I know, I know, where have I been! haha) but I can imagine that being topped with strawberry rhubarb compote would be like icing on a cake. For breakfast. Oh yeah! Sounds like my kind of way to start the day. Thanks for sharing!
kseniaprints says
I never LIKED chia pudding until this dish. It really was a game changer for me!!! And only half of it was due to the scrumptious rhubarb strawberry compote, haha. Hope you had an enjoyable and relaxing weekend out in the country!
Annemarie @ justalittlebitofbacon says
I love the red of the strawberries over the chia seed pudding. It looks so good! And now is certainly the time to grab some fresh strawberries and make some compote for breakfast.
kseniaprints says
That's exactly what I thought! Hence my little obsession with strawberries last week.