I hate Spring food trends.
Just kidding! I sort of live for them. Nothing says “the snow has finally stopped” than this easy vibrant breakfast idea: rhubarb raspberry chia compote. This recipe has only 3 ingredients, requires literally just heating and stirring which I sincerely hope you can do, and is plant-based and gluten-free. Rhubarb recipes seem to be popping upall over the place and for good reason. Adding it into your breakfast bowl or toast is essentially all the insurance you’re going to need to make your springtime food extra photogenic.
I wanted to make an easy breakfast dish with rhubarb, but was surprised at how tart it was when I first tried it. My recommendation is not to dish yourself some straight rhubarb unless you enjoy straight lemon juice as a dessert. Throw raspberries in instead of sweetener, however, and you’re in business. The sweetness of the raspberries and bite of the rhubarb are amazing together and the whole mixture is super versatile. Adding chia seeds helps the whole mixture stay together nicely and adds some extra fiber.
I made these a few ways and hope you enjoy trying them! My favorite things to pair this compote with are:
Plant-based yogurt like this unsweetened cashew yogurt.
If you’re looking for more deliciousness, (but of course you are are!) check out these easy breakfast recipes: Banana, Spinach and Spirulina Pancakes, Easy Savory Veggie Breakfast Bowl, 5-Ingredient Chocolate Rice Puff Cereal, and Almond Butter Banana Pancakes.
2/3 cup frozen raspberries
2/3 cup frozen rhubarb
2 tablespoons chia seeds
Pour the fruit into a small saucepan with the chia seeds on top. Heat on medium-low for about 3-5 minutes, stirring occasionally to combine until the chia absorbs the juice.
Immediately spread on toast or a gorgeous breakfast bowl (fantastic option!) or store in a closed container in your fridge for up to 5 days.