Last Saturday when I was visiting my friend Jen, I discovered she had a huge rhubarb patch with some very fine looking rhubarb! We picked lots and lots of rhubarb and she let me take a bunch home with me. For some reason this year, I am just loving the taste of rhubarb.
I wanted to make rhubarb like my grandma used to make with tapioca. I have not had it this way in years but it sounded so good. As I was looking at tapioca to buy in the grocery store, I decided I did not want to buy a whole box for a one recipe and the idea came to me to use chia seeds and make a pudding. The recipe I came up with is similar to the cranberry chia pudding I shared earlier on my blog. See that recipe here. Chia seed pudding can me made with all different types of fruit so be sure to experiment and have fun!
So Sunday was my rhubarb day. I started out my morning making a refreshing rhubarb drink. This recipe came from Freya at 10 Acres Flat in our first food share box last week (read more about 10 Acres here). In her letter last week to shareholders, Freya said she was hesitant to share a rhubarb recipe because everyone around here already has a family favorite. She did however share a recipe for making rhubarb juice and serving it over ice. The recipe piqued my interest-as I had never thought of making rhubarb into a juice. So I of course, had to try it. It was tasty.
Then later in the day, I decided to try my rhubarb pudding idea.
This is the rhubarb cooked with honey and it tastes great this way! So if you don’t want it to become the consistency of pudding you can eat it just like this. It tastes good!
However, if you want it to turn out pudding consistency you can put the rhubarb and honey in the blender and then add coconut milk and blend. And then stir in the chia seeds and refrigerate for at least 3 to 6 hours. This yummy treat has been my breakfast each morning this week. It is very different from my regular breakfast of eggs or a smoothie but I am finding it keeps me full (the chia seeds are great for this and the healthy fats in the coconut milk) and it is a nice treat in the morning.
I am happy that I have enough rhubarb to put some in the freezer so I can make Strawberry Rhubarb Crisp or this pudding again when rhubarb is no longer in season.
And in less than two weeks the Worthington Farmers Market in downtown Worthington will be under way and more fresh, local food will be available!
2 cups chopped rhubarb
1/2 cup local honey
3 tbsp. chia seeds
1/2 cup water
1 cup coconut milk (or any milk of choice)
In a pan cook rhubarb, honey and water on medium heat until fully cooked about 8 to 10 minutes. Let cool. Then put rhubarb mixture and coconut milk in blender. Blend until smooth. Pour into a bowl (that has a lid) and add chia seeds. Stir well. Put lid on bowl and put in refrigerator for at least four hours or overnight.
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