Rhubarb Fool Chia Pudding [vegan]

Instructions

1. 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.
2. 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.
3. Once cooked let the rhubarb cool down and keep it in the fridge until ready to use.
4. 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.

• Servings : 4-6
• Ready in : 25 Minutes
• Course : Desserts, Entertaining, Iron-rich, Quick & Easy
• Recipe Type : April Recipes, February Recipes, January Recipes, June Recipes, March Recipes, May Recipes, Seasonal Recipes, Vegan
• Ingredient : Rhubarb