To be perfectly honest, chia pudding isn’t what one would call delicious. In fact, a basic chia pudding is a bit bland. It’s a great base, but it needs the help of some added ingredients to become a flavorful and delicious breakfast.


In this case, that little help is a homemade rhubarb and strawberry jam. A recipe I discovered here, tweaked a touch (no ginger, adding lemon juice) and have made numerous times using it on toast for a PB&J; swirled in oatmeal; instead of the berry mixture in these breakfast muffins and swirled into ice-cream. It’s quite literally insane – sweet, yet tart and is the reason why if I see fresh rhubarb, I get it. The amount below makes enough for two chia pudding jars, but if you have left over rhubarb and strawberries I suggest doubling the recipe for the jam and using it for something else.


Because these are layered chia jam jars and I wanted the layers completely separated, I made the chia pudding in a bowl and only once it thickened did I add it on top of the rhubarb and strawberry jam in the jars. If you want it more mixed, you can add the chia pudding on top of the jam before it sets, this will make some pudding leak into the jam layer. Or you can forget jars, make the chia pudding in a bowl and then swirl in the jam.


Rhubarb and Strawberry Chia Pudding

Course: Mains
Dietary: Gluten Free, Refined Sugar Free, Vegan, Wheat Free
Servings: 2 servings


Chia Pudding

  • 1/4 C chia seeds
  • 1 C almond milk
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • berries for topping

For the Rhubarb & Strawberry Jam

  • 2 cups sliced rhubarb
  • 1 cup sliced strawberries
  • 3 tbsp lemon juice
  • 3 tbsp honey / maple syrup can add more for a sweeter, less tart jam
  • 1/2 tsp vanilla extract


  • 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.


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