This chiaporridge is so creamy and it’s served with baked rhubarb!
Recipe for 2 glasses:
3 tablespoons of chia seeds
1,5 dl almond milk
Beans of 1 vanilla pole (save the vanilla pole for the rhubarbs)
1 dl Icelandic skyr
1 dl heavy crem, whipped into a light whipped cream
120 g rhubarb
2 tablespoons of sugar
1 vanilla pole
Mix chia seeds, almond milk and vanilla in a bowl and whisk it together. Whisk until it becomes thicker and the chia seeds start to soak the liquid. Let it set for about 10 minuts.
Whisk the heavy cream to a light whipped cream and mix it with the Icelanic skyr. Pour it into the chiaporridge and let the chiaporridge set whil you bake the rhubarb.
Rinse the rhubarb and cut them into pieces. Mix rhubarb with sugar and vanilla and baked it in the oven at 200 C for about 25 minuts.
Distribute the chiaporridge in 2 glasses and top with baked rhubarb. Bon appetit!