Instructions
Follow the steps and taste along the way.
Prepare the fruit
Cut the rhubarb into pieces about 1 cm long. Hull the strawberries and halve or quarter them.
Cook the ragout
Combine the rhubarb, sugar, and water in a small saucepan. Cook over low heat for 5–6 minutes, stirring occasionally, until the rhubarb softens but still holds its shape. Add the strawberries and lemon juice and cook for another 2 minutes. Remove from the heat.
Toast the seeds
Add the pumpkin seeds to a dry frying pan. Toast over medium heat for 2–3 minutes, stirring often, until they puff up slightly and become fragrant. Transfer them to a plate.
Cook the chia pudding
Pour the milk into a saucepan and add the chia seeds, maple syrup, vanilla extract, and salt. Stir constantly as you bring the mixture to just below a boil over low heat, then cook for 4 minutes, until it visibly thickens. Remove from the heat and let stand for 5 minutes; stir once more after 2 minutes.
Divide and serve
Divide the warm pudding between two bowls. Top each serving with half of the Greek yogurt and fruit ragout, then sprinkle with the toasted pumpkin seeds. Serve immediately while the pudding is warm.
