One of the earliest old-time garden favorite to be picked is tangy rhubarb. Here it is combined with strawberries in a creamy “tapioca style” THM S dessert.
Strawberry-Rhubarb Chia Pudding
- 4 cups diced rhubarb
- 1 cup water
- 2/3 cup THM Gentle Sweet
- 1 cup Chia Seeds
- 1/4 cup xylitol Strawberry Jello*
- 4 cups sliced strawberries
- 3 cups Greek Yogurt
- 1 1/2 cups heavy cream
- 1/4 teaspoon THM Stevia
Cook rhubarb and water together for 5 minutes. Remove from heat. Add Gentle Sweet, chia seeds, and jello. Stir well. Refrigerate for 12 hours. Blend strawberries until smooth. Add strawberries and yogurt to rhubarb mixture. Whip cream and Stevia until stiff. Fold whipped cream into strawberry/rhubarb mixture. Refrigerate until ready to serve. Serves 12-14.
* I buy bulk xylitol jello from our local grocery store but it can be purchased from www.clnf.org
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You can find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.