Rhubarb compote and chia parfaits

Rhubarb has always fascinated me, the first time I heard about was in a rhubarb and strawberry pie and it always confused me to know that a stem of a plant could add so much flavor and be used in sweet dishes. I had seen on TV in cooking shows often, however, It would be many years before I would actually be able to taste it and be able to cook with it. But boy, once I tried I knew the reason for all of the hype!

My favorite way to use this plant is to turn it into a compote. Very quick and easy to make and lasts for weeks when refrigerated and most of all it is vegan. An easy way to incorporate it into your routine is in a breakfast parfait.

Let’s get cooking…

Chop up the rhubarb into 2 cm chunks, add to a saucepan along with the water, vanilla, sugar and lemon rind. Simmer on a low heat for 20 minutes, stirring occasionally.

Once cooked, allow to cool completely before decanting into a glass jar and refrigerate for up to 2 weeks.

To make the parfaits, mix the milk and chia seeds and allow to thicken either overnight or for 30 minutes before serving.

Layer 1 tblsp of compote in the bottom of a glass. then add a layer of 1/4 of the chia pudding and 2 tablespoons of yoghurt over that. repeat once more. Serve and enjoy.

Swaps…

If you don’t love chia pudding you can always swap out the chia for some healthy homemade granola.