Rhubarb chia dessert with marzipan cream


I have lots of rhubarb in my garden and every spring I face the same dilemma – to use it for something or just let it be pretty and not touch it. I usually don’t like most of the things made with rhubarb and in my opinion it is only good when it is paired up with something sweet like marzipan. I wanted to create a decadent dessert that would also be healthy and also use up at least a little bit of the rhubarb, so I came up with this recipe. It can be made vegan (I just used a marzipan sweetened with honey, but otherwise it’s vegan) or if you’re not about that, you can use non-vegan components. The amount in this recipe is suitable for 2 people.


For the chia pudding

1 bigger rhubarb stem

170 ml unsweetened almond milk

2 tbsp chia seeds

1.5 tsp vanilla sugar (optional, it just leaves the kitchen smelling so delicious)


For the marzipan cream

150 ml whipping cream (I used rice cream)

100 g marzipan

Some vanilla sugar to taste


To decorate

Goji berries, almond shavings, berry flour (gives some colour), pollen etc.


Peel and slice the rhubarb and put it in a pan with the vanilla sugar. Heat it, stirring regularly, until it’s soft and you can’t see the slices any more. Leave to cool.

Mix the almond milk and chia seeds. Put in the fridge.

When the rhubarb is not hot any more, mix it into the chia seeds and almond milk.

Leave the pudding in the fridge for at least an hour, stirring occasionally to keep it smooth and even.

For the marzipan cream, whisk the whipping cream and marzipan (and vanilla sugar if you choose to add it) until they are mixed well. I pressed it through a sieve at one point to get rid of lumps. The mix doesn’t need to be firm. It’s better if it’s of similar consistency with the chia pudding.

Put half of the chia pudding into serving bowls, then top it with half of the marzipan cream. Then comes chia pudding and the top part is the marzipan cream.

Top the desserts with garnishes of your choice.


I think the best thing about this dessert is the balance between the sweet marzipan and sour rhubarb. And it’s very filling, too.


Be nice! Have fun!


3 Comments Add yours

  1. myownbeauty2017 says:

    What a creative combination sounds wonderful. Have a great week.

    Liked by 1 person

    1. valianni says:

      Thank you so much. 🙂 All the best to you too.

      Liked by 1 person

      1. myownbeauty2017 says:

        😊 Thank you and you also.

        Liked by 1 person

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