Strawberry Rhubarb Chia Seed Pudding

Love Chef Laura
by Love Chef Laura
4 servings
16 hr


Strawberry Rhubarb Chia Seed Pudding is the perfect springtime breakfast, snack, or dessert. The fruit compote is slightly sour from the rhubarb and sweet from the strawberries while the chia seed pudding is thick and creamy.

How to make this recipe

The first step in making Strawberry rhubarb chia seed pudding is to allow the chia seeds to soak and become thickened. Canned coconut milk, chia seeds, maple syrup, and vanilla extract are added to a bowl, mixed and then allowed to rest in the refrigerator for a minimum of one hour.

While the chia seeds are thickening, chop the rhubarb and strawberries and add to a pot on the stovetop over medium-high. Add the maple syrup (for a bit of sweetness) and simmer for 15-20 minutes until the fruit starts to break down and becomes slightly thick. Place the fruit compote in a container and store it in the refrigerator to cool completely.

Once the compote has cooled and the chia seed pudding is thick, add some to a bowl and enjoy!


Both the chia seed pudding and strawberry. rhubarb compote can be stored in the refrigerator for up to 3 days. The fruit compote can also be frozen and thawed right before using. Freeze for up to three months.


I personally love coconut milk in the recipe because of how thick and creamy it is. I also buy cans of coconut milk in bulk so I always have it laying around. If you are not a coconut fan, this recipe can be made using any type of plant milk. Another one of my favorites is cashew milk.

What are the benefits of chia seeds?

Chia seeds are high in omega-3 fatty acids, antioxidants and contain tons of soluble fiber. These little seeds contain all sorts of minerals such as manganese, phosphorus, and calcium, which is the most abundant mineral in the body and needed for strong bones.

Do chia seeds help with inflammation?

One of the leading factors in the severity of rheumatoid arthritis is the amount of inflammation in the body. One of the goals for a patient with RA is to reduce inflammation in the body through exercise and a healthy diet. Omega-3 fatty acids, which are found in food, have been proven to help reduce joint pain and tenderness that is caused by rheumatoid arthritis. Chia seeds are an excellent source of omega-3 fatty acids particularly alpha-linoleic acid or ALA. Chia seeds can easily be added to salads, smoothies, or made into pudding for easy consumption.

Looking for more recipes like this? Try my Chocolate Chia Seed Pudding, Healthy Citrus Breakfast Bowl, and Pomegranate Orange Chia Seed Pudding.

Strawberry Rhubarb Chia Seed Pudding
Recipe details
  • 4  servings
  • Prep time: 1 Hours Cook time: 15 Hours Total time: 16 hr
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For the chia seed pudding:
  • 1 13.66oz can full-fat coconut milk
  • ¼ cup chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
For the strawberry rhubarb compote:
  • 2 cups rhubarb, chopped
  • 2 cups fresh or frozen strawberries, quartered
  • 1 tbsp maple syrup

Place the coconut milk, maple syrup, and vanilla in a bowl and mix. Add the chia seeds and mix with a whisk making sure to remove any lumps. Cover the bowl or place in an airtight container and place the mixture in the refrigerator and chill for at least one hour and up to 24 hours.
While the chia seed pudding is thickening, make the strawberry rhubarb compote by adding the rhubarb, strawberries and maple syrup to a small saucepot and bring to a boil over medium heat. Allow to gently simmer for about 15 minutes or until the fruit has broken down and the sauce has slightly thickened. Remove from the heat and cool completely.
Scoop a bit of the chia seed pudding into a bowl and drizzle with the strawberry rhubarb compote. Enjoy!
Love Chef Laura
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