chia seed puddings with cinnamon

These puddings are a great make-ahead breakfast and a perfect canvas for the reserved rhubarb pulp (from the simple syrup recipe). Additional leftover pulp can be spooned on toast, over ice cream for a quick dessert, or served as an easy sauce to accompany grilled pork or chicken.

1 cup milk
1 cup plain Greek yogurt
1 teaspoon vanilla extract
1/4 cup chia seeds
Ground cinnamon, for serving
Reserved rhubarb pulp, for serving

  1. In a medium bowl, gently whisk together milk and yogurt. Stir in vanilla. Add chia seeds and whisk until everything is incorporated. Cover bowl (or divide equally among 4 serving bowls or jars) and refrigerate overnight. 
  2. To serve, give pudding a good stir (if not already portioned out) and divide mixture among serving bowls. Dust each serving with a hint of cinnamon, followed by a dollop of rhubarb pulp. Serve cold.

Makes 4.