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.
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.