**Chia pudding**
1/2 cup chia seeds
2 cup light coconut milk
2 tbsp maple syrup
2 tsp vanilla extract
**Strawberry rhubarb compote**
2 cup rhubarb, chopped into small pieces
2 cup strawberries, cut into quarters
2 tbsp maple syrup

1/2 cup chia seeds 2 cup light coconut milk 2 tbsp maple syrup 2 tsp vanilla extract 2 cup rhubarb, chopped into small pieces 2 cup strawberries, cut into quarters 2 tbsp maple syrup

Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Set aside to let gel.
Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
Cook for 10 minutes, stirring every couple of minutes until the fruit has broken down.
Put heat on medium high, stirring and letting boil down for 1-2 minutes.
Remove from heat and let cool.
Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.
Enjoy!
Notes
Use any plant-based milk you prefer to make the chia pudding.
Store in an air-tight container in the fridge for 2-3 days.
Nutrition
serving size: 1
calories: 339 sugar: 13g fat: 25g saturated fat: 17g carbohydrates: 27g fiber: 10g protein: 5g