Rhubarb chia pudding with a creamy coconut milk base and rhubarb compote. This sweet seasonal breakfast works just as well as a dessert and is a nice way to use spring rhubarb.
Place the rhubarb, beet, lemon juice, and honey into a small saucepan.
3 stalks rhubarb, 1 small beet, Juice of a lemon, 1-2 tablespoons honey or maple syrup
Heat over medium, covered, to bring to a simmer. Reduce the heat and simmer until the rhubarb is soft, about 10 minutes.
Set aside to cool fully. If the compote is not particularly pink, don't worry - it will colour further as it sits with the beet.
Remove the beet pieces before adding to the pudding and serving.
Both the chia pudding and the compote will keep for up to five days in sealed containers in the refrigerator.
Notes
* Don't use the coconut cream from the top of a can - either use lower fat coconut milk, or combine some of the water with the cream to make a thinner milk, the consistency of whipping cream.