Local rhubarb is in season, a brief moment in spring when this tart bitter vegetable makes its annual appearance. Yes, a vegetable, though it’s mostly treated as a fruit. I love the pink, red and green colours of the stalks and the tangy tart flavour. Rhubarb needs lots of sweetness and most recipes use a lot of sugar. I used maple syrup for mine and honey is just as delicious. You can use this jam on toast, in oatmeal, mixed into yogourt or use it as a dessert topping on ice cream. And my new delight is to pair with cheese or serve with savoury foods. You can only get rhubarb this time of year—so better make the most of it!
Rhubarb and Strawberry Chia Jam, Sugar Free
Rhubarb, strawberries and chia seeds make this easy stovetop jam in about 30 minutes.
This recipe will make an 8 ounce jar.
Ingredients
1 pound fresh rhubarb, about 3 stalks, chopped into ¼-inch slices
1/2 cup sliced strawberries
3 tbsp honey or maple syrup
2 tbsp chia seeds
1/4 cup water
1 tbsp fresh lemon juice
Directions
1. Combine the chopped rhubarb, strawberries, sweetener and water in a small saucepan. Cook over medium heat, until reduced, stir to help break down the fruit. If you need more water add as needed.
2. Once the fruit is soft reduce the heat and add in the chia seeds and cook for about 10 minutes until the mixture begins to thicken.
3. Remover from the heat and add in the lemon juice. Once cooled transfer to a glass jar. The mixture will thicken up a bit more as it cools.
4. Store in the refrigerator for up to two weeks.