Chia pudding, strawberry and rhubarb compote

Chia pudding, strawberry and rhubarb compote

Serves 4

INGREDIENTS

Chia pudding

• 4 tablespoons chia seeds

• 200ml oat milk

• 2 tablespoons coconut yogurt

• 2 tablespoons agave or honey

Strawberry & Rhubarb Compote

• 5 stalks of rhubarb

• 250g strawberries

• 1 teaspoon ground turmeric

• Juice of 1 lemon

• 3 tablespoons honey

METHOD

Chia pudding

In a medium-sized bowl, mix together the chia seeds, oat milk, coconut yogurt, and agave or honey.

Stir well to combine, making sure there are no clumps of chia seeds.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

Before serving, stir the pudding to make sure the chia seeds are evenly distributed.

Strawberry & Rhubarb Compote

Wash and hull the strawberries, then cut them into small pieces.

In a medium saucepan, combine the rhubarb, strawberries, turmeric, lemon juice, and honey.

Cook the mixture over medium heat, stirring occasionally, until the fruit has broken down and the compote has thickened.

Remove from heat and let cool.

Serve the chia with the strawberry-rhubarb compote and some toasted hazelnuts and mint leaves.