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    Home / Recipes / Course / Breakfast

    8 Apr 11, 2014 Breakfast  |   Jump to Recipe

    Strawberry Rhubarb Chia Cups

    And the chia pudding obsession continues.

    This post may contain affiliate links.

    Strawberry Rhubarb Chia Cups

    In this recipe for Strawberry Rhubarb Chia Cups, creamy lemon chia pudding is layered with sweet-tart rhubarb, and chopped strawberries infused with lemon and vanilla.  As you are eating this sweet treat, you can either mix everything together all at once, or you can leave the layers intact, allowing for a variety of tastes with each bite.  I prefer the second option.

    Chia pudding is something I eat for breakfast or dessert several times a week, so I am always looking to switch up my flavor combinations.  If you are unfamiliar with chia pudding, check out my explanation here.  Often, I top chia pudding with nuts and dried fruit; however, I also like to make fresh fruit toppings with seasonal produce.  Here, I’ve chosen the classic combination of strawberry and rhubarb.  Both blushing beauties undergo a quick cooking process to amp up sweet-tart flavors (stewing for the rhubarb and maceration for the strawberries).  The finished pudding is so rich and delicious.  You’d hardly guess it was actually healthy for you!  Continue reading for the recipe.

    Chopping Strawberries

    When trying to infuse flavor into savory foods, the process is called marination.  When you want to do the same with sweets, it’s called maceration.  Here, I’ve macerated strawberries with my homemade vanilla sugar, and a squeeze of fresh lemon juice.  Basically, you just toss the whole lot together, and let sit for 30 minutes.  The strawberries will release their natural juices while absorbing the flavors of lemon and vanilla.

    Mascerated Strawberries

    Maceration is a great way to doctor up fruit that’s not at peak ripeness.  The strawberries pictured above were a bit on the tart side, but you would never know after they’ve been macerated.  The process is also very forgiving.  After you’ve let the fruit sit for 30 minutes, you can adjust the flavors to taste, adding more sugar or lemon juice if needed.

    Chopped Rhubarb

    For the rhubarb, some heat is required to infuse flavor, so I opted for the stewing cooking process.  Chopped rhubarb is combined with vanilla sugar and water in saucepan, then cooked over low heat until just melting.  You really have to watch the rhubarb during this process, because the texture can go from perfection to mush in a matter of moments.  If your rhubarb goes too far though, don’t worry – it’ll still be a tasty mush.  Stewed rhubarb is finished with just a squeeze of lemon to brighten flavors.Chia Pudding with Toppings

    Strawberry Rhubarb Chia Cups

    Strawberry Rhubarb Chia Cups

    by Brandon Matzek
    5 from 2 votes
    Print Recipe Pin Recipe
    Servings 2 servings

    Ingredients
      

    For the chia pudding:

    • 3 tablespoons black chia seeds
    • 3/4 cup almond milk (or any other milk)
    • 1/4 cup heavy cream (or more almond milk)
    • 1 teaspoon runny honey, plus more to taste
    • 1/4 teaspoon vanilla extract
    • Zest of 1 lemon
    • Small pinch of kosher salt

    For the stewed rhubarb:

    • 3/4 pound rhubarb about 3 stalks, trimmed and sliced into 3/4 inch pieces
    • 1/3 cup vanilla sugar (or regular sugar), plus more to taste
    • 1/3 cup water
    • Squeeze of lemon

    For the macerated strawberries:

    • 1 cup finely chopped strawberries (from 6 - 8 hulled strawberries)
    • 2 tablespoons vanilla sugar (or regular sugar)
    • Squeeze of lemon

    Instructions
     

    • Add chia seeds, almond milk, honey, vanilla, lemon zest, and kosher salt to a medium bowl, whisking to combine. Whisk 2 more times within a 10 minute period, then cover the bowl with plastic wrap, and transfer to the refrigerator. Let sit overnight (for up to 2 days).
    • Meanwhile make stewed rhubarb and macerated strawberries. Add rhubarb, vanilla sugar and water to a medium saucepan over medium-high heat, stirring to dissolve the sugar. Bring mixture to a boil, reduce heat to low, and simmer until rhubarb is tender but not completely falling apart (8 - 10 minutes). You'll want to stir occasionally, but be gently when you do. Once the rhubarb is cooked, gently stir in a squeeze of lemon, then taste for sweetness. If you find the mixture to be a bit on the tart side, stir in a little extra sugar. There should be a good balance of sweet and tart. Let mixture cool completely, then store covered in the refrigerator until you're ready to use it.
    • Add finely chopped strawberries to a small bowl with the vanilla sugar and lemon, stirring to combine. Let sit for 30 minutes, then store covered in the refrigerator until you're ready to use it.
    • To serve, whisk the chia seed-almond milk mixture to break up any lumps. Taste for sweetness, and add additional honey if needed. Add 2 - 3 spoonfulls of the stewed rhubarb to small jar or bowl. Top with half of the chia pudding mixture, then finish with a layer of macerated strawberries. Repeat with another small jar or bowl. You will have a little extra stewed rhubarb and macerated strawberries. Strawberry Rhubarb Chia Cups can be enjoyed immediately or store in the refrigerator for up to 2 days.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!
    8
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

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    Categories: Breakfast Tags: almond milk, chia seeds, heavy cream, honey, kosher salt, lemon, rhubarb, strawberries, sugar, vanilla

    Reader Interactions

    Comments

    1. sippitysup says

      April 13, 2014 at 4:36 pm

      Hmmm. I have to admit you are weakening my resistance to the idea of chia anything. Beautiful presentations do that to me. GREG

      Reply
      • Ingrid says

        May 29, 2014 at 12:04 pm

        I , too, was resistant to the chia seed craze … and for no good reason! I hadn’t ever made a recipe using them until this one. It was just delightful! Thank you, Brandon, for sharing your creativity with us. This was the third recipe of yours I’ve tried and they’ve all been outstanding.
        By the way, we use raw organic milk at my house, and I made the pudding with the cream off the top (it’s about the consistency of half-and-half). I added almond extract instead of vanilla to get closer to the almond milk flavor. SO good!

        Reply
    2. J.S. @ Sun Diego Eats says

      April 14, 2014 at 12:31 pm

      How would the texture of the pudding be affected by using all almond milk as opposed to almond milk + heavy cream? And lovely pictures by the way. Rhubarb just turns into the most aesthetically pleasing shade of pink after cooking…

      Reply
      • Devony says

        April 28, 2014 at 7:07 pm

        I’m not sure how the texture is different, but I’ve always made mine with either all almond milk or all soy milk (sometimes all coconut milk). I’ve never put cream in mine at all, and it comes out just lovely. The chia seeds go kind of gelatinous in the milk, so the texture becomes thick enough without the cream.

        Reply
        • Brandon Matzek says

          May 1, 2014 at 12:40 pm

          I usually make my chia pudding with all almond milk; however, when I made this recipe, I did have some heavy cream on hand. The cream adds a little more richness to the pudding. It’s a good counter to the tart rhubarb. The cream is totally optional, and I would only add it in if you have it already in the fridge. No need to purchase it specially for this recipe.

          Reply
    3. Sasha says

      April 14, 2014 at 9:21 pm

      I’ve been seeing chia pudding everywhere lately but have still yet to make any for myself. Your strawberry version looks amazing! I bet the berries would be really lovely if macerated in a liqueur – like maybe limoncello? 🙂

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:11 pm

        Limoncello would be a wonderful addition. I need to give that a try!

        Reply
    4. [email protected] says

      April 16, 2014 at 9:57 am

      This pudding looks so tempting..love all the colours!

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:20 pm

        Thank you Ami!

        Reply
    5. Adri says

      April 19, 2014 at 10:45 am

      I have never tried Chia Pudding – it is entirely new to me, and thank you for the introduction! This looks quite tempting, and your photographs are beautiful.

      Reply
      • Brandon Matzek says

        May 31, 2014 at 12:21 pm

        You’re welcome! You should give chia pudding a try – it’s healthy and the flavor variations are limitless. Enjoy!

        Reply
    6. Fran @ G'day Souffle' says

      April 29, 2014 at 2:43 pm

      That’s interesting- I recently made some Tapioca pudding and those chia seeds look just like it. I’ll have to give this a try and compare the two!

      Reply
      • Brandon Matzek says

        May 1, 2014 at 12:38 pm

        They are similar! But chia pudding is much easier to prepare 😉

        Reply
    7. Barbara says

      May 12, 2014 at 11:24 am

      These are absolutely lovely. Rhubarb is one of my favorites and now I must go out and get some chia seeds!

      Reply
      • Brandon Matzek says

        May 14, 2014 at 10:52 am

        Thanks Barbara :)! Chia seeds are a must. So easy to use, and so versatile!

        Reply
    8. Jackie says

      May 12, 2014 at 11:31 am

      I love rhubarb. This looks like the perfect dessert that I wouldn’t feel guilty about! Gorgeous photos!

      Reply
      • Brandon Matzek says

        May 14, 2014 at 10:53 am

        Thanks Jackie :)!

        Reply
    9. BriGeeski says

      May 13, 2014 at 8:11 pm

      5 stars
      Loving the combo of rhubarb with strawberry and chia. I will have to give this a try. Great photos!

      Reply
      • Brandon Matzek says

        May 14, 2014 at 10:54 am

        Thank you Bri :)!

        Reply
    10. Cher says

      June 7, 2014 at 9:08 am

      5 stars
      This is absolutely fantastic! I had no idea chia pudding could be so delicious. I made the pudding totally with almond milk . The sweetness and tartness of the strawberries and rhubarb layers really complete the flavor mix. This is a keeper!

      Reply
    11. Pamela says

      August 15, 2014 at 9:51 pm

      Hi!
      This looks delicious.. I was wondering if it is possible to freeze some for later use?
      Thanks

      Reply
      • Brandon Matzek says

        August 27, 2014 at 12:10 pm

        Thanks Pamela! I’ve never tried freezing this chia pudding, but I’m sure you could do it. Enjoy!

        Reply
    12. Cyndi - My Kitchen Craze says

      March 25, 2015 at 1:13 pm

      Oh my these cups look delicious! I would totally mix it all together. I am that type of girl. Now my hubby would keep it separated too. Any way it sounds and looks amazing! 😉

      Reply
      • Brandon Matzek says

        March 25, 2015 at 1:30 pm

        Thanks Cyndi :)!

        Reply
    13. Amanda Paa says

      March 25, 2015 at 3:17 pm

      i can’t wait for rhubarb season to arrive here in Minnesota. these will be the perfect breakfast! and what a refreshing color to wake up to.

      Reply
      • Brandon Matzek says

        March 25, 2015 at 4:05 pm

        Thanks Amanda! They are a fun way to start the day 🙂

        Reply
    14. heather | girlichef says

      March 25, 2015 at 6:39 pm

      I have a total chia obsession, too (and I hope it never ends). These look so perfect…the chia, of course…but the macerated fruit is absolutely beautiful, totally draws me in!

      Reply
      • Brandon Matzek says

        March 25, 2015 at 7:25 pm

        Thanks Heather!!

        Reply
    15. Patricia @ Grab a Plate says

      March 25, 2015 at 7:53 pm

      This looks great! I haven’t had rhubarb since I was a kid! Great recipe for me to welcome it back into my life!

      Reply
      • Brandon Matzek says

        March 26, 2015 at 7:16 am

        Thanks Patricia!

        Reply
    16. Laura @ Family Spice says

      March 25, 2015 at 8:01 pm

      I have used chia seeds as, well, seeds, but I haven’t tried using them for a pudding. And of course strawberry-rhubarb is one of my favorite flavor combos. This looks amazing!

      Reply
      • Brandon Matzek says

        March 26, 2015 at 7:17 am

        Thanks Laura! It’s a really simple process. Definitely give it a try 🙂

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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