When it comes to simple, make-ahead recipes that are both good for you and full of flavor, Rhubarb Chia Pudding is a true standout. It’s cool, creamy, just sweet enough, and balanced beautifully by the bright tang of stewed rhubarb. This is a dish that feels like dessert but packs all the benefits of a healthy snack or breakfast—fiber, protein, and omega-3s included.
Chia pudding is a staple in my kitchen because it’s endlessly adaptable, kid-approved, and quick to prep. The rhubarb layer takes it to a whole new level, offering a vibrant, slightly tart contrast to the smooth pudding base. The flavor reminds me of those sweet-tart rhubarb sauces my grandma used to make, only now it’s layered in a jar with creamy vanilla chia pudding and enjoyed any time of day.
What I love most about this recipe is how well it fits into a busy lifestyle. You can prepare both components ahead of time, assemble the jars the night before, and have a ready-to-go breakfast or snack waiting in the fridge. Kids enjoy the layered presentation and the surprising burst of rhubarb flavor. It’s also a great recipe for using up extra stalks during rhubarb season without committing to a full dessert bake.
What You’ll Need
For the Chia Pudding:
- 2 cups milk (any kind—dairy or plant-based)
- ½ cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
For the Rhubarb Compote:
- 2 cups chopped rhubarb
- ¼ cup water
- 3 tablespoons maple syrup or sugar (adjust to taste)
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract (optional)
Pro Tips
- Stir the chia pudding twice during the first hour of soaking to avoid clumps.
- Use full-fat coconut milk for a rich and creamy version—great if serving this as dessert.
- Taste your compote after it’s cooked. Rhubarb can vary in tartness, so adjust sweetness as needed.
- Cool the compote fully before layering so it doesn’t melt the chia pudding.
- Use small jars or containers for easy portioning—perfect for school snacks or breakfast on the go.
Tools You’ll Need
- Medium mixing bowl
- Whisk
- Small saucepan
- Measuring cups and spoons
- Glass jars or containers with lids
- Spoon or spatula
Substitutions & Variations
Milk Options: Use almond, oat, soy, or dairy milk depending on preference or dietary needs.
Low-Sugar Version: Skip sweetener in the chia pudding or use unsweetened stewed rhubarb.
Add Fruit: Layer in fresh strawberries, raspberries, or banana slices for extra flavor and texture.
Flavor Boost: Add a pinch of cinnamon or a bit of grated ginger to the rhubarb compote for a spicy twist.
Protein Add-In: Mix in a scoop of vanilla protein powder to the chia pudding for a post-workout snack.
Make-Ahead Tips
- Chia pudding can be made up to 5 days in advance. Store covered in the refrigerator.
- Rhubarb compote lasts up to a week in the fridge and can also be frozen for longer storage.
- Assemble complete jars the night before for grab-and-go convenience.
How to Make Rhubarb Chia Pudding
Step 1: Mix the Chia Pudding
In a bowl, whisk together the milk, chia seeds, maple syrup, and vanilla extract. Stir well, then let sit for 10 minutes. Stir again to break up any clumps. Cover and refrigerate for at least 4 hours or overnight.
Step 2: Make the Rhubarb Compote
In a small saucepan, combine chopped rhubarb, water, and maple syrup or sugar. Cook over medium heat, stirring often, for 10–12 minutes until the rhubarb breaks down into a soft, jammy consistency. Stir in lemon juice and vanilla if using. Let cool completely.
Step 3: Layer the Jars
Once both components are chilled, spoon a few tablespoons of rhubarb compote into the bottom of each jar. Top with chia pudding. You can repeat layers if you like. Add optional toppings such as sliced strawberries, coconut flakes, or granola.
Step 4: Chill and Serve
Serve immediately or refrigerate the jars for later. Best enjoyed chilled within 3–4 days.
Leftovers & Storage
- Store chia pudding and rhubarb compote separately or fully assembled in jars in the fridge.
- Best eaten within 3–4 days.
- Freeze extra rhubarb compote in small portions and thaw as needed.
- Stir chia pudding before serving if it thickens too much—add a splash of milk to loosen the texture.
Final Thoughts
Rhubarb chia pudding is the kind of recipe that makes healthy eating feel joyful. It’s colorful, creamy, and bursting with seasonal flavor. Whether you’re introducing your kids to rhubarb for the first time or just want a refreshing snack that feels indulgent but fuels you well, this one is a winner. Make a few jars to keep in the fridge and enjoy the simplicity of a wholesome, homemade treat. If you try it, leave a comment and let me know how it turned out—or what twist you added to make it your own.