Making this strawberry rhubarb chia pudding reminds me of being a kid in my grandmother’s patch of rhubarb. 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 have 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. Tart rhubarb and 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.
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