Strawberry Rhubarb Chia Crumble Parfaits

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These Strawberry Rhubarb Chia Crumble Parfaits are 4 layers of creamy, crunchy, smooth, sweet and tart goodness served up parfait style. Even with 4 layers they’re so easy that they practically make themselves. If you can cut, stir, and spoon each part into a cup then these are totally for you. Each layer is super simple to make and the result is a delicious mixture of spring infused flavours and textures.

This is the perfect dessert for all things spring! It’s light, refreshing, simple, gourmet looking, you can make it ahead of time, and it makes a perfect addition to spring picnics, potlucks, dinner parties, bbq’s or any other event!

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The stars of this recipe are definitely the strawberry and rhubarb. Together they make a perfect combination of sweet and sour flavours that are complimented by creamy vanilla infused chia pudding, and sweet and crunchy granola for a crumble like texture.

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So how do you make them?? They’re so simple, and each layer holds really well in the fridge so you can make them a day ahead of time.

First you mix together the ingredients for the chia pudding. All you have to do is stir together some chia seeds, milk, and vanilla, put it in the fridge and after a couple hours it magically turns into a creamy tapioca like pudding.

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Then you make the strawberry rhubarb compote. Just chop up the strawberries and rhubarb. Throw them into a pot with some water, vanilla and maple syrup and cook for 8-10 minutes.

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While that’s cooking away just put the rest of your strawberries into a bowl with some lemon juice, vanilla and maple syrup and layer is 3 done.

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And last but not least the granola.  All you have to do is stir together some oats, almond meal, walnuts and vanilla and toast it in a frying pan with coconut oil and maple syrup.

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Then all that’s left is to assemble your parfaits!

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Just spoon everything into a glass in whatever order and whatever proportions you desire. Then get a spoon and dig in.

Got leftovers?  The strawberry rhubarb compote keeps well in the fridge and makes a wonderful addition to muesli, oatmeal or as a pancake topping.

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Strawberry Rhubarb Chia Crumble Parfaits

serves 2-4 depending on the size of your cups


Chia Pudding Layer

  • 4 tbsp chia seeds
  • 1 cup non-dairy milk
  • 1 tsp maple syrup or other liquid sweetener
  • 1/4 tsp ground vanilla

Mix all ingredients in a small bowl and refrigerate for 3-4 hours or until it thickens to a tapioca like consistency.

Strawberry Rhubarb Compote Layer

  • 2 stalks of rhubarb sliced into thin pieces
  • 1/4 tsp ground vanilla
  • 2/3 cup water
  • 1/3 cup maple syrup
  • squeeze of fresh lemon juice (about 1/4 tsp)
  • 1 cup chopped strawberries

Put sliced rhubarb, vanilla, water, and maple syrup into a saucepan and bring to a boil over medium heat. Cook for ~8 minutes or until rhubarb is soft. Once the rhubarb is soft, mash it a bit with a fork so there are no big slices left. When you’ve reached your desired consistency, stir in the lemon juice and the strawberries and add more maple syrup to taste.

Strawberry Layer

  • 1 cup chopped strawberries
  • 1/2 tsp lemon juice
  • 1 tbsp maple syrup
  • 1 tsp ground vanilla

Mix all ingredients in a bowl and set aside

Granola Crumble Layer

  • 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup chopped walnuts
  • 1/4 tsp ground vanilla
  • 1 tbsp coconut oil
  • 2 tbsp maple syrup

Melt the coconut oil in a large frying pan over medium heat. While it’s melting mix together the oats, almond meal, walnuts and vanilla. Once the oil is melted breifly take the frying pan off of the burner. Stir in the oat mixture until the oil is well incorporated. Then drizzle the maple syrup on top and mix around. Put back on the burner and toast until browned (8-10 minutes) stirring occasionally.

 

2 Comment

  1. This is as delicious as it is beautiful. I am linking to this at my site if you don’t mind.

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