Chia and almond milk pudding with coconut yoghurt and stewed rhubarb

Chia and almond milk pudding with coconut yoghurt and stewed rhubarb

By
From
Real Food by Mike
Serves
4
Photographer
Alan Benson

This dish needs some soaking time, so it’s best to make the day before you want to serve it. You can use coconut water instead of the almond milk if you have a nut allergy. Don’t be stressed if you can’t find coconut yoghurt, as any good-quality dairy yoghurt would also be delicious. The fruit can be interchanged throughout the year to suit the season – try chopped fresh mango in summer, baked quince in winter, or lovely new-season berries in spring.

Ingredients

Quantity Ingredient
625ml almond milk
1 1/2 teaspoons honey
150g chia seeds, plus 1 tablespoon extra for sprinkling
500g rhubarb
100g caster sugar
1/4 lemon, juiced
200g coconut yoghurt

Method

  1. Pour the almond milk into a bowl and stir in the honey until fully dissolved, then fold in the chia seeds. Cover and refrigerate overnight to allow the chia seeds to expand.
  2. Wash and trim the rhubarb and cut it into 3 cm lengths. Toss the rhubarb with the sugar and lemon juice and allow it to steep for several hours (overnight if possible) or until the juices bleed from the fruit.
  3. The next day, bring the rhubarb to the boil in a heavy-based saucepan over medium heat and simmer gently until the rhubarb is soft (but try to maintain its shape). Remove the rhubarb pieces from the pan and simmer the juice until it reduces and forms a syrup. Fold the rhubarb back through the syrup and store in the refrigerator until ready to serve.
  4. To serve, divide the chia pudding between four glasses or bowls, or place it in one large bowl to share. Spoon over half the coconut yoghurt followed by the rhubarb, then top with the remaining coconut yoghurt. Finish with a sprinkling of chia seeds.

Medicinal Benefit

  • Chia seeds are gluten-free and a great source of B complex vitamins, which help keep blood cholesterol levels in check. They also contain omega-3 fatty acids, which are anti-inflammatory and aid in lowering blood pressure. Rhubarb is high in vitamin K, which helps the body utilise calcium for building bones.
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