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Strawberry Rhubarb Chia Pudding Recipe

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3.9 from 5 reviews

This Strawberry Rhubarb Chia Pudding combines the tartness of rhubarb and sweetness of strawberries with creamy coconut chia pudding, creating a deliciously healthy and diabetic-friendly dessert or breakfast option that is easy to prepare and requires no cooking beyond a simple fruit sauce simmer.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Strawberry Rhubarb Sauce

  • 4 cups rhubarb, diced
  • 4 cups strawberries, diced
  • 1/2 cup Truvia baking blend
  • 1 teaspoon vanilla extract
  • Dash of salt

Chia Pudding

  • 2 cups coconut milk
  • 1/2 cup chia seeds
  • 1 tablespoon Jordan's Skinny Salted Caramel Syrup (or sugar-free sweetener of choice)

Instructions

  1. Make the Strawberry Rhubarb Sauce: In a heavy bottom sauce pan over medium-low heat, combine diced rhubarb, diced strawberries, and 1/2 cup of Truvia baking blend.
  2. Simmer Fruit Mixture: Bring to a gentle low boil, then reduce heat to low, cover the pan, and simmer for 15 minutes until the fruit softens and the sauce thickens slightly.
  3. Finish Sauce: Remove the pan from heat, add a dash of salt and 1 teaspoon of vanilla extract, then transfer the sauce to a storage container and allow it to cool. Store the sauce in the refrigerator until ready to use.
  4. Prepare the Chia Pudding: In a mixing bowl, whisk together the coconut milk and chia seeds thoroughly, making sure to break up any clumps, then stir in the salted caramel syrup or your preferred sugar-free sweetener.
  5. Assemble the Pudding: Place 1/4 cup of the cooled strawberry rhubarb sauce into the bottom of a parfait dish, then top it with 1/3 cup of the coconut chia mixture.
  6. Chill: Cover the parfait dish with plastic wrap and refrigerate for up to 12 hours to allow the chia seeds to absorb the liquid and the pudding to set.
  7. Serve: Enjoy the chia pudding chilled as a refreshing breakfast or dessert.

Notes

  • Ensure to whisk the chia seeds well to prevent clumping in the pudding.
  • You can use any sugar-free sweetener in place of Truvia or the salted caramel syrup according to your preference.
  • Store the sauce and pudding separately if preparing ahead, to maintain texture.
  • The pudding should be refrigerated for at least 4 hours but can be kept up to 12 hours for best texture.
  • Experiment with other fruit combinations if desired, such as blueberry or peach with rhubarb.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Diabetic

Find it online: https://recipesvibe.com/strawberry-rhubarb-chia-pudding-recipe/