Combine the chia pudding ingredients together in a small bowl or jar. Mix well and refrigerate overnight or for a minimum of 4 hours. It’s ready when the chia seeds have expanded and it’s become a thick pudding.

While the chia pudding is setting make the rhubarb and strawberry jam. Combine all ingredients, except the vanilla extract in a small pot. Cook over a low flame for 30-40 minutes, stirring often until the rhubarbs and strawberries have softened into a thick jam. For a smooth jam, blend it up or for a chunky jam leave as is. Allow to cool.

To assemble, divide the strawberry and rhubarb jam between two small jars. Divide the chia pudding between the two jars; adding it to the top of the jam.

Top jars with berries and serve; or close the jar and store for up to 2 days in the fridge.