In a medium glass bowl, combine 1/4 cup plain yogurt and 2 tablespoons chia seeds, stirring with a spoon to combine. Continue to stir while slowly adding 3/4 cup whole milk. When the milk is fully incorporated, cover with plastic wrap and transfer to the fridge to refrigerate overnight.
For the Champagne Roasted Rhubarb
Center a rack in the oven and preheat to 350 (F).
Place 1 pound chopped rhubarb in a glass 9 x 13-inch baking pan. In a small bowl, whisk together 1/2 cup granulated sugar, 1/4 cup champagne, and 1/2 teaspoon ground vanilla bean powder — don't worry if the sugar doesn't dissolve, you should end up with a thick, grainy syrup. Drizzle over the rhubarb and use a rubber spatula, tossing the fruit until all the rhubarb pieces are covered in syrup.
Roast in the preheated oven until the rhubarb is very tender and the juices are syrupy, around 30 to 40 minutes. Let cool slightly on a wire rack for around 10 to 15 minutes before using in a yogurt bowl.
To Serve
While the rhubarb is cooling, prepare the yogurt pudding. Remove the pudding starter from the fridge, stirring a couple of times, before folding in 1 cup plain yogurt once or twice. Drizzle a spoonful or two of champagne syrup from the rhubarb over the pudding, then fold once more.
Divide the pudding between 4 bowls, before dividing the roasted rhubarb and its syrup, 1/3 cup kumquat halves, and 1/4 cup chopped pistachios over the pudding. Serve immediately.
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