Rhubarb Fool Chia Pudding [vegan]

Name: Rhubarb Fool Chia Pudding [vegan]
Prep time: 10 min
Total time: 15 min
Ingredients: 80g chia seeds [UK 2.8oz / US 1/2 cup]; 625ml almond milk [UK 1 pint / US 2 ½ cup]; 1 tsp vanilla extract; 1/4 to 1/2 tsp ground ginger (according to taste); 1 Tbsp agave nectar; 700g rhubarb [1.5 lbs]; 8 Tbsp golden caster sugar; 1 banana

Published on March 20, 2014 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

I love this vegan rhubarb fool chia pudding. It makes a very healthy and refreshing dessert.

Chia seeds boost a fantastic nutritional content (protein, iron, calcium, potassium, antioxidant, omega 3, omega 6 etc..) and are gluten-free. Chia pudding has a gelatinous texture that some people (including my husband!) find weird. Combined with rhubarb, chia pudding become smooth and silky.

Make this rhubarb fool chia pudding a day ahead (the chia pudding needs to rest for at least 4 hours) and put it together just before serving.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Low Fat, Nut-Free, Soya-Free, Vegan

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Ingredients

80g chia seeds [UK 2.8oz / US 1/2 cup]
625ml almond milk [UK 1 pint / US 2 ½ cup]
1 tsp vanilla extract
1/4 to 1/2 tsp ground ginger (according to taste)
1 Tbsp agave nectar
700g rhubarb [1.5 lbs]
8 Tbsp golden caster sugar
1 banana

Nutrition Info

Instructions

Place chia seeds, almond milk, vanilla extract and ginger in an airtight container. Shake well and place in the fridge for at least 4 hours to overnight. The chia seeds will absorb the milk and expand creating a jelly-like pudding.
Cut rhubarb in 2 cm chunks. Place the rhubarb pieces and sugar into a heavy-based saucepan. Cook under medium heat stirring from time to time until rhubarb is dissolved and mushy.
Once cooked let the rhubarb cool down and keep it in the fridge until ready to use.
Once you are ready to assemble, divide the chia pudding between 4 to 6 serving bowls. Top with rhubarb shared evenly. Sprinkle sliced banana on top.