Rhubarb chia breakfast pots

Makes 4 pots (depending on the size)

Ingredients For the rhubarb

200g rhubarb stalks, trimmed and sliced into 3cm pieces

1 lemon, zest

2cm fresh ginger, grated

4 tbsps maple syrup

For the filling

120ml almond milk

3 tbsps almond nut butter 4 tbsps coconut cream

1 tbsp or to taste, maple syrup 60g chia seeds

Method

1 To prepare the roasted rhubarb, pre-heat the oven to 200°C/fan 180°C/gas 6. Line a roasting tray with parchment. Add the rhubarb pieces, sprinkle over the lemon zest, fresh ginger and maple syrup and roast for about 12 to 15 minutes, turning once until the fruit is just cooked. Set aside to cool completely before using.

2 To prepare the chia seed filling, blend the almond milk, almond nut butter, coconut cream and maple syrup until smooth. Stir in the chia seeds.

3 To assemble, spoon in a little cold roasted rhubarb into the base of 4 glass jars or ramekins. Divide the chia seed filling mix into them and leave for at least 4 hours or overnight. It is preferable to leave overnight as the seeds become jelly-like and very delicious.

4 When ready to serve, take out of the fridge 10 minutes before, then spoon over some of the roasted rhubarb and serve.