These Strawberry Rhubarb Chia Seed Pudding Parfaits are a healthy spin on the classic strawberry rhubarb pie. Gluten-free, dairy-free, vegan and so, so delicious!
Growing up I remember my mom making pie. To her, any special occasion called for a flaky crust and a sweet, gooey filling. The Christmas and Thanksgiving holidays were natural pie occasions, but the beginning of spring also found my mom breaking out the pie pans and rolling pin to make a family favorite: strawberry rhubarb.
Apparently her mom, my Grandma Nancy, was also quite the pie-maker though strawberry rhubarb was not her favorite. As the story goes as a young (pregnant) bride she wanted to make a pie for her husband. She knew strawberry rhubarb was his favorite so she gave it a go even though she hated it. When my grandpa arrived home from work he found her on the front steps of the house, crying, because the smell of the rhubarb was making her nauseous. And that was the last time a strawberry rhubarb pie was attempted by my grandma!
Despite my grandma’s aversion, when my mom made her own foray into pie making, strawberry rhubarb made the list. And now, as strawberries and rhubarb flood the markets I always find myself with a strong craving for the familiar flavors. These days, though, I save the butter and flour for special occasions so I wanted to come up with a recipe to access the magical strawberry-rhubarb combo in a less indulgent way. After some tinkering, I came up with these perfectly sweet, tart, and creamy Strawberry Rhubarb Chia Seed Pudding Parfaits.
These parfaits are naturally gluten-free, dairy-free, and refined sugar-free. They are packed with good fats, fiber, and some protein from the chia seeds and are perfect for dessert, as a snack, or even for breakfast. The strawberry rhubarb chia seed jam is also great on its own served on toast, in yogurt, or swirled into oatmeal. The chia seed pudding also works on its own, topped with sliced berries or slivered almonds. I use my Super-Fast Vanilla Cashew Milk for the pudding, but feel free to use any non-dairy milk you like. I hope you’ll make these Strawberry Rhubarb Chia Seed Pudding Parfaits soon!
Now, onto the recipe!
Strawberry Rhubarb Chia Seed Pudding Parfaits
For the Strawberry Rhubarb Chia Seed Jam
- 2 cups chopped rhubarb
- 2 cups chopped strawberries
- 3-4 tablespoons pure maple syrup
- 2 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
For the Chia Seed Pudding
- 2 cups Super-Fast Cashew Milk or other non-dairy milk
- 6 tablespoons chia seeds
- 1 teaspoon pure vanilla extract
- 1-3 teaspoons pure maple syrup to taste
- Make the jam by combining the rhubarb, strawberries, and 3 tablespoons maple syrup in a medium saucepan. Bring to a simmer over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer for an additional 5 minutes. Mash the strawberries and rhubarb with a fork or wooden spoon. Taste and add an additional 1 tablespoon maple syrup if more sweetness is desired.
- Stir in the chia seeds until thoroughly combined and cook, stirring frequently, until the mixture thickens, about 5-10 minutes. Turn off the heat and let cool.
- Make the chia seed pudding by whisking or shaking together in a large glass jar the chia seeds, milk, vanilla, and maple syrup. Cover and refrigerate for at least 2 hours to thicken. If it seems thin add additional chia seeds one tablespoon at a time, letting it sit for half an hour each time, until the mixture achieves a pudding-like consistency.
- Make the parfaits by layering the cooled Strawberry Rhubarb Chia Seed Jam and chilled Chia Seed Pudding in a glass. Top with additional sliced strawberries if you like.