Our rhubarb plant is almost done for the year, so we picked the final stalks over the weekend. I made this delicious summer recipe many years ago, and a variation of it can be found in my book Radiant. 

Perfect for little breakfast pots or for a healthy dessert. We’ve decorated ours with granola, fresh mango and raspberries. Freddie gave it a try too! 

To Make the Rhubarb

400g fresh rhubarb
Splash of water (about 2 tbsp)
50ml sweetener (agave / maple or coconut sugar)

Finely chop your rhubarb and add to a pan with a splash of water

Add 50ml sweetener of your choice and warm slowly over a low heat, stirring regularly. Taste and add more sweetener if needed (I like it sharp)

Once your rhubarb has softened (15-20min) allow to cool, then spoon into little pots or old glass jars (mine was an old pesto jar, Freds is a shot glass)


To Make the Chia Custard

125ml milk (almond, oat or coconut)
1 tsp vanilla essence
1/2 tsp turmeric
2 tsp maple syrup or agave
2 tbsp chia seeds

Gently warm the milk

Stir in the turmeric, maple and vanilla over a low heat

Remove from the heat and allow to cool, stir in the chia seeds. Pop in the fridge to set