Serves 8
8 cups chopped rhubarb, fresh or frozen
1/2 cup water
1 cup agave
1/3 cup chia seeds
Bring rhubarb and water to a boil and simmer for 5 to 10 minutes, until rhubarb starts to break down. Remove from heat, and stir in agave. Then stir in chia seeds, and let sit until cool. Store in fridge until serving.
Variation: Use only 4 cups chopped rhubarb, and add 4 cups chopped apple (for a total of 8 cups fruit). You will need to simmer a bit longer to let the apples soften.
Whipped Cashew Cream
1 cup cashews, soaked overnight and drained
6-7 tablespoons water
Blend in high speed blender until smooth and creamy. Chill in fridge for a few hours, then serve on top of Rhubarb Chia Seed Pudding.
This recipe is contributed by Chereen Dupuis