With rhubarb in season, we though it would complement matcha perfectly in a recipe! So we came up with a Rhubarb and Matcha Chia Pudding packed with fibre, protein and antioxidants. A super easy and healthy go-to breakfast or snack!

RECIPE - Matcha Chia Pudding (makes 2-3 puddings!)




  • 4g matcha powder
  • 50ml warm (60-80C) water
  • 40g chia Seeds
  • 290g milk of choice (we used coconut)
  • 1-2 tbsp maple syrup (depending on how sweet you want it)
  • 300g fresh rhubarb
  • 50g cane sugar
  • 1/2 tsp vanilla paste or extract (optional)




  1. Make your matcha by whisking matcha powder and warm water using a bamboo or electric whisk.
  2. Whisk your chia seeds with your milk and maple syrup and matcha mixture.
  3. Allow to thicken for about 5 minutes before mixing again and allowing to thicken for another 10-15 minutes before assembling.
  4. Chop your rhubarb, mix with the sugar and vanilla, spread out on a baking tray and cook at 180 degrees for 10 minutes, give it a toss, then cook for another 5-10 minutes or until rhubarb is soft and lightly browned.
  5. Add some water to the tray halfway through if you find the sugar is burning at the bottom.

We layered ours with a layer of greek yogurt mixed with a little maple syrup, and topped it with fresh raspberries and almonds for some texture, but feel free to get creative here! Any fresh fruit would go super well here, banana and pecan for example would work a treat!