Chia pudding with roasted rhubarb compote

Method

1. Step 1

   Combine the chia seeds, coconut milk, buttermilk, 2 tbs maple syrup, cinnamon and vanilla in a bowl. Cover and place in fridge for 6 hours or until thickened.

2. Step 2

   Meanwhile, preheat oven to 180°C. Line a roasting pan with baking paper. Scatter the rhubarb over the lined tray. Drizzle with orange juice and remaining maple syrup. Bake for 5 mins. Add the strawberry to the rhubarb mixture. Bake for a further 5 mins or until rhubarb is just tender. Remove from oven and top with blackberries. Set aside for 10 mins to cool. Transfer to a bowl. Place in the fridge to cool completely.

3. Step 3

   Spoon the chia pudding among serving jars or glasses. Top with rhubarb mixture and drizzle with any pan juices. Sprinkle with mint leaves and orange zest to serve.