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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
4 jars with lids (each approx. 300 ml)
How it's done
Combine the chia seeds, oat milk and sugar in a bowl, cover and leave to absorb for approx. 30 mins.
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.
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.
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.
|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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