Rhubarb and chia parfait

Rhubarb and chia parfait

Green Kitchen At Home
David Frenkiel

If we could include scratch-and-sniff pages in our book, this would easily become the most frequently cooked recipe. The smell of melted butter, honey, rhubarb, ginger, cardamom and nuts frying in the pan is addictive. It’s a true last-minute dessert as you can whip it together in 10 minutes (if you have the cold ingredients ready in the fridge).

We adapt this recipe with whatever seasonal ingredients are available: plums, peaches, pineapple, berries, apples or pears can be used instead of rhubarb. It’s easily made vegan by using coconut yoghurt or a GMO-free soy yoghurt.


Quantity Ingredient
2 tablespoons virgin coconut oil
or 2 tablespoons butter
or 2 tablespoons ghee
2 tablespoons pure maple syrup
or 2 tablespoons runny honey
or 2 tablespoons brown rice syrup
2 thin rhubarb stalks, trimmed and tops removed
50g hazelnuts
50g sunflower seeds
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
A pinch sea salt

To serve

Quantity Ingredient
1/2 Chia to share
Easy nut butter, of choice
full-fat plain unsweetened yoghurt
or coconut yoghurt
pure maple syrup
or runny honey


  1. Make sure you have half a batch of Chia to share in the fridge. If not, start by making one.
  2. Heat the oil and maple syrup in a medium-sized frying pan on a medium heat. Cut the rhubarb into small pieces and roughly chop the hazelnuts. Transfer to the pan along with the seeds, spices and salt. Sauté for 5–8 minutes or until the rhubarb is tender and the nuts and seeds are golden and toasted.
  3. To assemble the parfait, place a few spoonfuls of chia pudding in the bottom of four glasses. Serve topped with a dollop of nut butter, a few spoonfuls of yoghurt, the warm rhubarb and nut topping and a drizzle of maple syrup.


  • For a nut-free alternative, replace the hazelnuts with pumpkin seeds
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