One of the earliest old-time garden favorite to be picked is tangy rhubarb. There are different varieties of rhubarb but I prefer the Crimson Red or Canada Red plants. In this recipe rhubarb is combined with strawberries into a creamy “tapioca style” THM S dessert. Chia seeds and strawberry jello thicken this 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*or 1 4-serving pack
- 4 cups sliced strawberries
- 3 cups Greek Yogurt
- 1 1/2 cups heavy cream
- 1/4 teaspoon THM Stevia
- 1 teaspoon THM Vanilla
In a saucepan 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.
Strawberry Xylitol Jello can be purchased from this company or many bulk food stores carry it. If you do not want to use xylitol jello, you can replace the jello with an additional 1 tablespoon unflavored gelatin and 3 tablespoon Xylitol free Gentle Sweet.
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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.