When I was a kid my grandmother had a patch of rhubarb in her back garden. I remember picking it and being terrified of the poisonous leaves - I was a cautious kid but apparently the taste of rhubarb was worth the potential for death. In reality, I would had had to eat a huge amount of the raw leaves to ingest the oxalic acid and die a rhubarb-induced death. Between the deathly rhubarb and my oral-allergy to strawberries, I really put myself out on a limb to make this chia pudding. The tart rhubarb and the sweet strawberries mingle perfectly with coconut milk to make this creamy chia pudding. Even though cocoa banana is my son's true chia pudding love and he loudly protested the addition of strawberry to our repertoire, my valiant recipe taster enjoyed them every single day for an entire week. This yet again proves that four-year-olds really don't know what they want but sure make a lot of noise about it.
strawberry rhubarb chia pudding
2 cups rhubarb, diced
2 cups strawberries
2 tsp honey
1 tbsp vanilla extract
1.5 cup coconut milk, canned
3/4 cup cashew milk, unsweetened from carton (almond/coconut can be subbed)
2/3 cup chia seed
In a medium saucepan on low heat, add rhubarb, strawberries, honey and vanilla. Stew until fruit has cooked down - about 15 minutes. Remove from heat, and use a stick immersion blender to puree the fruit.
In a large bowl, whisk coconut milk, cashew milk and fruit puree. Add chia seeds and whisk to distribute chia seeds throughout.
Using a ladle or a funnel, pour chia pudding evenly into 6 mason jars or small lidded jars. Refrigerate for 3 hours until set.
tag #frompastatopaleo on Instagram to show me your finished dish!