Rhubarb Strawberry Chia Pudding with Pistachio & Rose Dukkah

This recipe was inspired by a lovely pistachio and rose petal dukkah I stumbled upon in Simple Fare, the beautiful cookbook by Karen Mordechai, creator of Sunday Suppers. I love a good savoury dukkah but I had never tried it in a sweet application before. This one instantly got my attention and I knew it would pair so well with rhubarb and strawberries.

For the puddings, simply cook rhubarb and strawberries until soft, then blend them with coconut milk, vanilla and a touch of maple or honey. You'll get a super delicious pink cream that you can now use as a base for the chia puddings. If you feel fancy, top these little pots with this sweet dukkah made of pistachios, sesame seeds, hemp seeds and rose petals.

These little cups of heaven are quite divine, and the dukkah adds such a special touch. These are delicious as a breakfast, light dessert or afternoon snack. I’d say chia pudding never tasted that good.  

The pistachio & rose dukkah is a recipe from the Simple Fare cookbook by Karen Mordechai. Copyright © 2017. Reprinted by permission of the publisher.

Notes: This pudding makes a wonderful light dessert, but is just as good as a breakfast or afternoon snack. Adjust the level of sweetness according to your taste and when you will be eating it (for dessert vs for breakfast). The dukkah is optional, but compliments this recipe in a lovely way.

---

Rhubarb Strawberry Chia Pudding + Pistachio & Rose Dukkah

Makes 4 large or 6 small puddings

For the chia pudding

• 3 cups chopped rhubarb (about 7-8 stalks depending on their size)

• 1 1/2 cups strawberries, roughly chopped + more to garnish

• 2 tbsp water

• 1 14- oz can coconut milk (I used full-fat but low-fat would work too)

• 4 to 6 tbsp honey or maple syrup (or to taste)

• 1 tsp vanilla extract

• Small pinch of sea salt

• 1/2 cup chia seeds

For the pistachio & rose dukkah (optional but delicious)

• 1/4 cup pistachios, finely chopped

• 1/3 cup hemp seeds

• 1/3 cup white sesame seeds

• 1 tbsp crushed dried rose petals

• 1/2 tsp ground cinnamon

---

INSTRUCTIONS

For the chia pudding

1. In a medium saucepan, bring the chopped rhubarb, strawberries and water to a gentle simmer over medium heat. Cook until completely soft, about 10 minutes. Remove from the heat and let cool slightly.

2. Transfer the rhubarb-strawberry mixture to a blender. Add the coconut milk, sweetener, vanilla and sea salt and blend until smooth. Taste and add more sweetener if needed (use less if serving as a breakfast, and a bit more if serving for dessert).

3. Place the chia seeds in a medium bowl. Pour the coconut-rhubarb mixture over the seeds and whisk well. Place in the fridge to set for at least 20 minutes (or up to overnight), whisking with a fork a few times to prevent chia seeds from clumping.

For the pistachio & rose dukkah

1. In a small bowl, combine all the ingredients until thoroughly mixed. Store in a sealed container at room temperature for 3 to 6 months. Use on top of yogurt, oatmeal, toasts, etc.

To serve

1. When ready to serve, divide the chia pudding mixture into jars (4 medium or 6 small). Garnish with fresh strawberries and a generous sprinkle of the pistachio dukkah.