It's the high season of rhubarb and I decided to honor it in different recipes this year because this is my favorite fruit, hum no vegetable, not either... edible plant!
I was looking for a light and low carb dessert and I went for one in a jar because, well, if you've been following this blog for quite some time, you know I love them (ideas here). Some speculoos cookies also came in the game because it's a good match with rhubarb.
Another layer of yogurt seemed too simple so I opted for som chia pudding because I had not made some in a while and it's light, you can use your favorite plant-based milk, add spices and chia seeds are rich in omega-3 and antioxidants among other nutrients. To finish the jar, I used some plant-based vanilla yogurt that I didn't really like to eat alone but that went well in that dessert with the other ingredients.
So here is a dessert - or a snack - very simple to prepare, light, low in calories but yummy and fresh. If you're not a great fan of rhubarb, you can add apple to the compote, this will reduce its sharpness and also reduce the sugar needed.
The teaspoon you can see on the pictures was hand graved by Jessica (Once Upon A Spoon on Etsy), you can order from different foreign countries, I really recommend her work. I ordered two other spoons to offer last Christmas and this time it was for me.
Stewed rhubarb speculoos chia pudding vanilla parfaits
Prep time : 5 + 5 + 5 minutes
Cooking time : 20 to 25 minutes
Resting time : 1 to 2 hours
Serving : 2
- 150 g / 5,30 oz almond or other plant-based mylk
- 2 tbsp yogurt of your choice (about 30 g / 1 oz)
- 1 tbsp liquid sugar (agave, maple, coconut syrup...)
- a few natural vanilla extract or spices of your choice
- 25 g / 0,88 oz chia seeds (a little more than 2 tbsp)
- In a mixing bowl, stir in the mylk, yogurt, sugar and vanilla or spices with a fork.
- Add the chia seeds and stir well with the fork. Let rest for 10 to 15 minutes at room temperature.
- Stir again to avoid the seeds to make lumps, cover and let the pudding take in the fridge for at least 1 hour before using.
Stewed rhubarb compote
- 300 g / 10,6 oz rhubarb
- 25 g / 0,88 oz de xylitol (birch sugar) or 35 g / 1,20 oz organic whole blond sugar*
- Chop off the ends of each stalk, it's not mandatory but you can also peel them, especially if they're thick and/or green, not necessary at all if reddish and/or for a compote.
- Slice in sections and cook in a saucepan with 2 or 3 tbsp water and the sugar for about 20 minutes on low/medium heat, with the lid on, stirring regularly until the texture suits you and if you want to leave chunks or not. You can also decide to mix it with a food processor if you prefer a smooth compote.
- Pour the stewed rhubarb in a large and flat dish to cool it down more quickly. Remind to never put something hot/warm in the fridge, it could push its electricity consumption and also damage the preservation of the other food because of the condensation due to the difference of temperatures.
- 4 speculoos cookies**
- 1/2 a vanilla soy or almond yogurt
- In each jar, layer some chia pudding, add some crumbled speculoos, cover with some stewed rhubarb and top with some vanilla plant-based yogurt.
- Enjoy right away to keep the speculoos layer crunchy or you can also keep in the fridge until serving.
* both are non-refined sugars
** most of them like the Lotus brand are vegan but read the labels because some contain eggs
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