Hey, lovely friends! This year, I’ve been trying out new recipes from my cookbooks Run Fast. Cook Fast. Eat Slow. and Rise and Run. Both are written by Shalane Flanagan and Elyse Kopecky and are full of delicious recipes, running tips and inspiration, and more. I tried these parfaits this spring and loved them. They’re not too sweet, and I like the combination of strawberries and rhubarb together. I would highly recommend freezing what you’re not going to eat right away.
Strawberry-Rhubarb Chia Parfait
Ingredients
Chia Seed Pudding
- 1 cup plain whole milk yogurt
- 1 cup unsweetened almond milk
- 1/2 cup chia seeds
- 1/4 cup honey
- 2 tsp vanilla
- 1/8 tsp fine sea salt
Strawberry-Rhubarb Compote
- 3 cups quartered strawberries, stems removed
- 2 cups chopped rhubarb, ends discarded
- 2-3 tbsps honey
- 2 tbsps water
Instructions
- To make the pudding: In a medium bowl, combine the yogurt, milk, chia seeds, honey, vanilla, and salt.
- Cover and refrigerate overnight (or for at least 2 hours).
- To make the compote: In a medium saucepan, combine the strawberries, rhubarb, honey, and water. Simmer uncovered, stirring occasionally, until the rhubarb breaks down and the sauce thickens, about 15 minutes. Cool completely (will thicken) before assembling.
- To assemble the parfait: Layer the chia pudding, then the strawberry-rhubarb compote in 4 or 5 half-pint glass jars. Repeat these layers a second time. If desired, top with granola or chopped nuts.
Let’s Chat!
Have you had chia seeds before? What other flavor combinations do you think would be good?
