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.
Stewed strawberry rhubarb compote with chia coconut pudding https://immigrantstable.com/strawberry-rhubarb-compote-chia-pudding/ June 21, 2016