Chia pudding with koldskål (Danish cold buttermilk dessert soup) and rhubarb compote – an easy, summery breakfast.
Chia pudding with koldskål and rhubarb compote has become one of my favourite summer breakfasts. It is fresh and creamy, with a lovely balance of sweetness and sharpness from the koldskål, the lemon and the homemade rhubarb compote.
I stir chia seeds together with koldskål, vanilla skyr and a little freshly squeezed lemon juice, and then the pudding simply looks after itself overnight in the fridge. The next morning, give it a good stir, adjust the consistency if needed, and top it with a little extra vanilla skyr, granola and the rhubarb compote with vanilla and lime.
It is well worth making a larger batch of the rhubarb compote so you have enough for several days. It is wonderful on yoghurt, porridge, desserts or ice cream too – and happily, it also freezes well.
If you don’t have koldskål to hand, you can easily make the pudding with milk instead and add a little extra vanilla to taste. It is a genuinely easy and delicious breakfast or snack that fills you up while still feeling light and summery.
Chia pudding with koldskål and rhubarb compote
Ingredients
- 4 tbsp chia seeds
- 200 ml koldskål (or milk)
- 200 ml vanilla skyr
- 1-2 tbsp freshly squeezed lemon juice
Toppings
- Vanilla skyr
- Rhubarb compote – click here for the recipe
- Granola – click here for the recipe
Method
- Combine the ingredients for the chia pudding and stir well. Chill the pudding in the fridge overnight.
- Give the pudding a good stir and, if you would like it looser, adjust with a little extra skyr, koldskål or milk.
- Divide between 2 bowls and top with a little vanilla skyr, rhubarb compote and granola.
Nutrition
Premium
Kan man lave til 2 dage eller bliver den kedelig på 2. dagen?
Hej Karina
Det kan du sagtens gøre – bare vent med at toppe med kompotten:)
Warm wishes, Dianna
Den er meget lækker 🙂
Hej Ulla
Ihhh hvor dejligt at høre – tusind tak for dejlig feedback:)
Warm wishes, Dianna