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Stewed strawberry rhubarb compote with chia coconut pudding
Maple-sweetened stewed strawberry rhubarb compote sits on top of chia coconut pudding for a breakfast that is sweet, tart and balanced.
Servings 4 servings
Ingredients
- 2 cups rhubarb stalks ⅓ 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.