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Rhubarb Strawberry Chia Pudding w/ Pistachio & Rose Dukkah (+ Weekend Links)

Here’s finally a new weekend link post! I know, it’s been a while. There are three or four unfinished posts sitting in my draft folder that never got to see the light of day. I have a long list of links I’ve been collecting these past couple months. I’m really hoping I can be more consistent with this little series because I love it so much. And I’ve heard from many of you who’ve answered my short survey that you love it too, so I’ll do my best to make it more of a regular thing, I promise!

I’ve been waiting for it all season and finally found the very first local rhubarb last week at the market! I swear I was like a kid in a candy store when I saw it, and I knew I had to post about it as soon as I could.

This recipe was first inspired by this lovely pistachio and rose petal dukkah I stumbled upon in Simple Fare, the beautiful new cookbook by Karen Mordechai, creator of Sunday Suppers. I love a good savoury dukkah but I had never tried it in a sweet application before. This one instantly got my attention and I knew it would pair so well with rhubarb and strawberries. I first thought of making a panna cotta but decided to go with a simpler version made with chia seeds and coconut milk.

These little cups of heaven are absolutely divine, and the dukkah adds such a special touch. These are delicious as a breakfast, light dessert or afternoon snack. I swear chia pudding never tasted that good.  Rhubarb Strawberry Coconut Chia Pudding with Pistachio & Rose Dukkah (Dairy-Free, Vegan, Gluten-Free) - The Green Life

Links + Reads

Some recipes to bookmark (or just swoon over!): these Rhubarb Ice Cream Sandwiches (make sure to watch the video too!), these Fudgey Dairy-free S’mores Popsicles, a Vegan Umami Broth, this Turnip Salad with Yogurt, Herbs and Poppy Seeds, and the prettiest Rose Cake.

My favourite podcast these days – a wonderful resource for creators, bloggers and Instagrammers.

I’m dreaming of driving down to California and spending the entire summer in this breathtaking AirBnb.

Eva’s bedroom and bathroom remodel is what dreams are made of.

The prettiest yoga mat bag.

A beautiful text by Amanda on leaving the corporate world to follow your passion. It resonated with me on so many levels.

Major hair goals.

This song, on repeat.

Rhubarb Strawberry Coconut Chia Pudding with Pistachio & Rose Dukkah (Dairy-Free, Vegan, Gluten-Free) - The Green Life

The pistachio & rose dukkah is a recipe from the Simple Fare cookbook by Karen Mordechai. Copyright © 2017. Reprinted by permission of the publisher.

Notes: This pudding makes a wonderful light dessert, but is just as good as a breakfast or afternoon snack. Adjust the level of sweetness according to your taste and when you will be eating it (for dessert vs for breakfast). The dukkah is optional, but compliments this recipe in a lovely way.


Rhubarb Strawberry Chia Pudding + Pistachio & Rose Dukkah (Vegan)

Makes 4 large or 6 small puddings

Servings 4


For the chia pudding

  • 3 cups chopped rhubarb about 7-8 stalks depending on their size
  • 1 1/2 cups strawberries roughly chopped + more to garnish
  • 2 tbsp water
  • 1 14- oz can coconut milk I used full-fat but low-fat would work too
  • 4 to 6 tbsp honey or maple syrup or to taste
  • 1 tsp vanilla extract
  • Small pinch of sea salt
  • 1/2 cup chia seeds

For the pistachio & rose dukkah

  • 1/4 cup pistachios finely chopped or crushed
  • 1/3 cup hemp seeds
  • 1/3 cup white sesame seeds
  • 1 tbsp crushed dried rose petals
  • 1/2 tsp ground cinnamon


For the chia pudding

  1. In a medium saucepan, bring the chopped rhubarb, strawberries and water to a gentle simmer over medium heat. Cook until completely soft, about 10 minutes. Remove from the heat and let cool slightly.
  2. Transfer the rhubarb-strawberry mixture to a blender. Add the coconut milk, sweetener, vanilla and sea salt and blend until smooth. Taste and add more sweetener if needed (use less if serving as a breakfast, and a bit more if serving for dessert).
  3. Place the chia seeds in a medium bowl. Pour the coconut-rhubarb mixture over the seeds and whisk well. Place in the fridge to set for at least 20 minutes (or up to overnight), whisking a few times to prevent chia seeds from clumping.

For the pistachio & rose dukkah

  1. In a small bowl, combine all the ingredients until thoroughly mixed. Store in a sealed container at room temperature for 3 to 6 months. Use on top of yogurt, oatmeal, toasts, etc.

To serve

  1. When ready to serve, divide the chia pudding mixture into jars (4 medium or 6 small). Garnish with fresh strawberries and a generous sprinkle of the pistachio dukkah.

Rhubarb Strawberry Coconut Chia Pudding with Pistachio & Rose Dukkah (Dairy-Free, Vegan, Gluten-Free) - The Green Life

More rhubarb:

Vegan + Gluten-Free Rhubarb Almond Muffins

More chia pudding:

Creamy Chia Parfait with Crunchy Millet

Leave a Comment

  • Instead of whisking the chia seeds into the mixture you can always set your blender to the stir setting and add your seeds, in this way they will not clump, even if you leave the pudding to set overnight.
    It came out absolutely delicious!!