I created this recipe for one of my favorite clients who happened to have a bumper crop of rhubarb in her garden this spring. She wasn't sure what to do with it so I gave her this healthy alternative to strawberry rhubarb pie. You can make these parfaits ahead of time and store them in mason jars until you're ready to eat, and they're a great grab and go breakfast or snack option that's sure to please the whole family.
2/3 cup Chia Seeds
2 cups Unsweetened Almond Milk
1 tbsp Monk Fruit Sweetener (Lakanto brand is available locally at PCC and online.)
2 cups organic Rhubarb (diced)
3 cups organic Strawberries (diced)
- Combine the chia seeds, almond milk and honey together in a bowl and mix well until all clumps are dissolved. Cover and let sit in the fridge for 4 hours or until thickened.
- Preheat oven to 350. Place the rhubarb and strawberries together in a glass baking dish and bake in the oven for 30 minutes. Remove from oven and set aside to cool.
- To make parfaits, set out mason jars (we use size 250 mL), layer in chia seed pudding and use a slotted spoon to add the strawberry rhubarb mix. Repeat to create layers. Enjoy!
No Monk Fruit: Sweeten to taste with stevia, organic maple syrup or raw honey instead.
No Almond Milk: Use coconut, hemp, cashew, macadamia or flax milk instead.
Makes 4 Servings