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Chia Seed Yogurt Pudding with Champagne Roasted Rhubarb, Kumquats and Pistachios

yield: 4 servings


For the Chia Seed Yogurt Pudding Starter

  • 1/4 cup plain yogurt
  • 2 tablespoons chia seeds
  • 3/4 cup whole milk

For the Champagne Roasted Rhubarb

    (makes around 1 cup of compote)

    • 1 pound rhubarb, trimmed and sliced into 1-inch thick pieces
    • 1/2 cup granulated sugar
    • 1/4 cup champagne
    • 1/2 teaspoon ground vanilla bean powder, or 1 vanilla bean

    To Serve

      (makes around 4 servings)

      • 1 cup plain yogurt
      • 1 recipe champagne roasted rhubarb (from recipe above)
      • 1/3 generous cup kumquats, sliced in halves
      • 1/4 cup raw shelled pistachios, roughly chopped


      For the Chia Seed Yogurt Pudding Starter

      • 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.