Chia pudding with rhubarb and apple puree

Total: 3 hr 15 min. | Active: 45 min.
vegan, lactose-free
Nutritional value / people: 181 kcal
, Fat: 5 g
, Carbohydrate: 28 g
, Protein: 3 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chia pudding

4 ½ tbsp chia seeds
4 dl oat drink
½ tbsp sugar

Apple sauce

500 g apples (e.g. Boskoop), peeled, cut into pieces
1 tbsp lemon juice
1 tsp ginger, finely grated

Rhubarb puree

200 g red rhubarb, cut into pieces
2 tbsp sugar
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4 jars with lids (each approx. 300 ml)

How it's done

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Chia pudding

Combine the chia seeds, oat milk and sugar in a bowl, cover and leave to absorb for approx. 30 mins.

Apple sauce

Mix the apples and lemon juice in a pan, add the sugar and ginger, cover and simmer for approx. 15 mins., stirring occasionally, mash with a fork. Transfer two-thirds of the apple sauce to the jars.

Rhubarb puree

Add the rhubarb and sugar to the remainder of the sauce, cover and simmer for approx. 15 mins., stirring occasionally, allow to cool slightly, puree and leave to cool completely.

To serve

Mix the chia pudding thoroughly once again, spread on top of the apple sauce, cover and chill for at least 2 hrs. Just before serving, top with the rhubarb and apple puree.

Good to know
Prepare: Prepare the chia pudding one day in advance.
Tip: Sprinkle with granola for an extra crunch. Use the remainder of the apple and rhubarb puree in muesli or yoghurt.

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