Because why not eat something pink every day? La vie en rose— but make it breakfast! This white chia seed pudding with poached rhubarb is creamy, lightly sweet, and balanced with the bright tartness of rhubarb. Blended with vanilla and milk, the rhubarb gives the pudding a soft pink colour and smooth fruity flavour that feels just a little bit fancy for something you stirred together in five minutes.
Ingredients:
- 1/2 - 3/4 cups of drained poached rhubarb
- 1 cup milk of choice
- 1-1 1/2 tbsp honey or maple syrup
- 1/2 tsp vanilla
- 1/4 cup chia seeds
- Nuts of choice for garnish
Instructions:
- Blend the rhubarb, milk, sweetener and vanilla until smooth. Stir in chia seeds, wait 2-3 minutes, stir again well, and then refrigerate over night or for 2 hours minimum.
Tip: If it seems to thick after chilling, add splash more milk, and if too thin, add another tsp of chia seeds.
