Chia pudding with roasted rhubarb compote

Chia pudding with roasted rhubarb compote

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For a delicious summer dessert, try this heavenly chia pudding with roasted rhubarb compote.

The ingredient of Chia pudding with roasted rhubarb compote

  1. 1/3 cup (70g) white chia seeds
  2. 200ml light coconut milk
  3. 200ml buttermilk
  4. 2 1/2 tablespoons maple syrup
  5. 1 teaspoon ground cinnamon
  6. 1/2 teaspoon vanilla bean paste
  7. 1 bunch rhubarb, cut into 5cm pieces
  8. 2 tablespoons orange juice
  9. 250g punnet strawberries, halved
  10. 125g fresh blackberries or frozen blackberries
  11. Mint leaves, to serve
  12. Orange zest, to serve

The instruction how to make Chia pudding with roasted rhubarb compote

  1. Combine the chia seeds, coconut milk, buttermilk, 2 tbs maple syrup, cinnamon and vanilla in a bowl. Cover and place in fridge for 6 hours or until thickened.
  2. Meanwhile, preheat oven to 180C. Line a roasting pan with baking paper. Scatter the rhubarb over the lined tray. Drizzle with orange juice and remaining maple syrup. Bake for 5 mins. Add the strawberry to the rhubarb mixture. Bake for a further 5 mins or until rhubarb is just tender. Remove from oven and top with blackberries. Set aside for 10 mins to cool. Transfer to a bowl. Place in the fridge to cool completely.
  3. Spoon the chia pudding among serving jars or glasses. Top with rhubarb mixture and drizzle with any pan juices. Sprinkle with mint leaves and orange zest to serve.
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Nutritions of Chia pudding with roasted rhubarb compote

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