This new recipe has become my favorite way to enjoy rhubarb. It’s delicious by the spoonful, but it’s also so beautifying and complimentary to any treat as a condiment.
Use it in parfaits, on cake or muffins, over ice cream, layered in popsicles, with chia pudding, on bread, waffles etc. It’s the loveliest shade of pink. And the texture and thickness are just perfect. It would even make a sweet, spring gift in a mason jar.
Enjoy this easy way to be both elegant and earthy with the seasons.
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If you wish to make the chia pudding pictured in the top rhubarb photo, it’s lovely, simple, and goes great with the sauce. The pudding is unsweetened, so the rhubarb sauce compliments it perfectly. The super easy recipe follows. 🙂
- 2 cups milk of choice (I used raw milk)
- 3/4 cup chia seeds
- In a medium sized bowl combine 2 cups milk of choice with 3/4 cup chia seeds. Stir well.
- Allow to sit 15 minutes, stirring every couple of minutes in the beginning to keep the seeds from sinking and clumping before they expand.