Rhubarb-coconut-chia pudding (gluten-free, vegan)

I also bought rhubarb at the farmer’s market.  I was in the mood for something sweet and creamy, so I came up with this recipe. Sweet and simple and pretty healthy.

Rhubarb-coconut-chia Pudding

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • one bunch rhubarb
  • 2/3 cup coconut sugar (0r other sweetener)
  • 1 can coconut milk
  • 1/3 cup chia seeds


  1. wash and chop the rhubarb into 1-2 inch pieces
  2. place in a sauce pan with about an inch of water
  3. bring to a boil
  4. add the sugar
  5. Stir
  6. lower the heat so the pan simmers.  Cover and cook until the rhubarb is soft, 15-20 minutes
  7. Taste and add more sugar if it’s not sweet enough
  8. add coconut milk and chia seeds
  9. mix well and let sit for a few minutes until the chia seeds start to soften (you don’t have to wait, but the pudding will get thicker in a few minutes)
  10. This pudding is good alone, but I’ve been mixing it with some quinoa for breakfast–oh, my!  it’s good!!

I hope they have more rhubarb when I go back to the farmer’s market, because I want more of this pudding.

That’s it for now.

Thanks for stopping by!

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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