Rhubarb signifies that spring season is in full bloom in NYC! Although rhubarb is considered a vegetable throughout the rest of the world, the NYC court decided in 1947 that it should be considered a fruit, since it is usually cooked with sugar and made into a sweet treat.
For me it doesn’t really matter! I love rhubarb and the fond memories it birngs of my mother’s beautiful vegetable garden and the many sweet and yummy desserts she made from the pink rhubarb stalks.
In this recipe I convert fresh rhubarb compote into a healthy breakfast, snack, or dessert when I pair it with chia seed pudding. Chia seeds are considered a “superfood” as they are powerhouses of minerals, vitamins, heart-healthy omega 3 fatty acids, and protein. My favorite way of using them is to make pudding from it. It’s super easy and fast and can be stored in the fridge for a few days and used with different toppings or just by itself. I recommend using home made almond milk which is simple to make and doesn’t contain anything but almonds and water! Here’s the recipe: Home made almond milk. Of course coconut milk, cow milk, rice milk, or any other milk may be used.
Ingredients For 2 People:
500 grams (approximately 1 pound) fresh rhubarb stems
2 tablespoons of water
6 tablespoons of chia seeds
2 cups of almond milk
6 teaspoons of raw honey
¼ inch of fresh ginger root
1-2 soft vanilla beans (or 2 teaspoons vanilla extract)
Cut the vanilla beans lengthwise and scrape the pod halves by running the unsharpened side of your knife along the inside of the vanilla bean halves to collect the seeds. Put half of the seeds into the medium sized bowl and the other half into the pan; also put the scraped vanilla bean halves into the pan and set pan aside.
Add the chia seeds, almond milk and 2 teaspoons of honey to the scraped vanilla beans in the bowl and stir well with the whisk until blended evenly and set the bowl aside.
Wash and drain the rhubarb, cut into small pieces, and add to the pan. Peel the ginger root and grate on top of the rhubarb. Add 2 tablespoons of water and 4 teaspoons of honey and cook over medium heat, leaving the lid on the pan. Cook the rhubarb until softened then remove the pan from the heat, stirring frequently while letting liquid reduce to make the compote.
While the rhubarb is cooking, go stir the chia seed pudding occasionally with the wire whip. The seeds will swell and the pudding will thicken over a period of 10-20 minutes. Once thicker, divide the chia seed pudding into 2 dessert bowls and let them rest in the fridge for about 30min.
Once the rhubarb compote is ready take out the scraped vanilla bean halves.
Add a few spoons of rhubarb compote on top of the chia seed pudding dishes, garnish with a couple mint leafs and enjoy!
Chia Seeds: are high in omega 3 fatty acids, Manganese, Phosphorus, Magnesium, Calcium, Thiamine (Vitamin B1), Niacin (Vitamin B3), Zinc, Iron, Riboflavin (Vitamin B2) and folate (Vitamin B9), protein (16.5 grams per 100 grams), and fiber.
Rhubarb: is high in Vitamins K and C.
April 27th 2016 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.