Mornings can be a real food test for many of us: I am usually out of the house by 7 and eat a late breakfast at work, and many of my students share that they try to grab something fast and eat it on the way: like a shake or a bar. Saving time in the morning is precious: I would much rather take time to meditate or go for a walk, than cook. I am always looking for new ideas for breakfasts I can make at night and just throw in my cooler bag in the morning on the way to work. In spring and summer, when colder food feels right creamy puddings packed in jars come back in my menu.
Last week, I played with rhubarb and strawberries, and I am delighted to share this quite successful combination with you. Greek yogurt is traditional in my culture, packed with protein and super versatile, but even if you are dairy free, you can prepare this lovely breakfast or snack with coconut or other plant-based yogurts.
1 1/2 cup fresh strawberries, in quarters
1 1/2 cup rhubarb, sliced
1/2 tbsp maple syrup
vanilla bean (1/2 inch)
2 tbsp chia seeds
2 cups yogurt
In a pot over medium heat, place the strawberries and the maple syrup and cook for 2-3 min. Add the rhubarb and stir. Lower the heat and cover. The steam and heat will soften everything and you will see the rhubarb cook in 6-7 minutes. Add the vanilla bean and stir, then add the chia, stir, turn off the heat and set aside.
Once the fruit puree is cooled, pack the cooked fruit and chia with the greek yogurt in layers in mason jars, like you see in the pictures. Close and store in the fridge till you are ready to take to work.
You can add granola, nuts or other ingredients to make this recipe yours. If you choose to use a plant-based yogurt, you may need to add some extra protein powder of your choice to it.
Let us know how yours turned out! Head over to our Facebook group to see what else I made with rhubarb! (hint, it ends with “pie” and it’s gluten free)!