Rhubarb Chia Jam

Total Time: 30 minutes–1 hour
Serves: 8-10 servings

Ingredients

• 2 cups rhubarb, chopped into small pieces
• 1/4 cup water
• 2 tablespoons honey, maple syrup, or another sweetener (adjust to taste)
• 1 teaspoon lemon juice (optional, for extra tang)
• 1/2 teaspoon vanilla extract (optional)
• 2 tablespoons chia seeds

Instructions

1. In a medium saucepan, combine the chopped rhubarb and water. Bring to a simmer over medium heat. Cook for about 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a compote-like consistency. You can mash it slightly with a spoon if you prefer a smoother texture.
2. Once the rhubarb is soft and mushy, stir in your sweetener of choice (honey, maple syrup, or another sweetener), and add the lemon juice and vanilla extract (if using). Stir to combine.
3. Remove the saucepan from the heat and stir in the chia seeds. They will help thicken the jam as it cools and add a nice texture.
4. Let the mixture sit for about 15-20 minutes at room temperature to allow the chia seeds to absorb the liquid and thicken the jam. If you want a thicker consistency, you can refrigerate it for about 1 hour.
5. Once the jam is thickened and cooled, transfer it to an airtight container and store it in the fridge.

Notes:

• You can adjust the sweetness based on your preference or use other sweeteners like stevia or monk fruit. 
• Feel free to experiment with other flavor additions like cinnamon, ginger, or other berries (strawberries or raspberries pair well with rhubarb).
• This rhubarb chia jam is perfect on toast, mixed into yogurt, or drizzled over oatmeal!

Why We Love This Recipe:

1. Fiber:

The rhubarb and chia seeds pack this recipe with fiber which supports the gut, aids digestion, and also helps with regulating blood sugars.

2. Omega 3: 

Chia seeds are a great source of omega-3 fatty acids, specifically alpha-linolenic acid (ALA) which are essential for the the brain and heart. These types of fatty acids also help reduce inflammation in the body.

3. Versatile:

Not a fan of rhubarb? Not a problem! This recipe is versatile and can be used with just about any fruit!