Strawberry Rhubarb Chia Jam

The other day while shopping at Rainbow, my local co-op // favorite place in this city, I stumbled across the strawberry display which just so happened to have some giant, stunning rhubarb mingling in it. To be honest, I'm not a big strawberry lady, I prefer blueberries, raspberries, and blackberries do to reflux and my tendency to snack on berries after dinner, HOWEVER, these strawberries were too beautiful to pass up. I'd never cooked with rhubarb before, but after a quick check on my Monash app I discovered it was low fodmap and childhood memories of eating strawberry rhubarb pie from the farmers market came flooding back. I was now determined to make a strawberry rhubarb concoction that was just as delicious, but would not make me sick. Enter chia jam. The easiest, most delicious way to stew down rhubarb sans baking an entire pastry because let's be real, I did not have time for that this week and I'm guessing you don't either.

Ingredients // Pantry items:

  • 2 stalks of rhubarb
  • 1 pint of strawberries
  • 1 knob of ginger (1 heaping tablespoon minced)
  • 1/2 fresh lemon for juicing
  • 1 tablespoon maple syrup
  • 1/2 cup filtered water
  • 2 tablespoons chia seeds

Instructions:

  • Chop rhubarb (should yield approximately 1.5 cups of rhubarb slices), half strawberries (quarter the super large ones), mince ginger and add ingredients to the stove top.
  • Add water, maple syrup, and lemon juice (I used half a large Meyer lemon - should yield approx 3 tablespoons) and bring to a boil.
  • Let it bubble at medium high heat for 10 minute stirring occasionally.
  • Turn heat down to low and let simmer (uncovered) for 15 minutes, stirring every few minutes to ensure nothing is sticking.
  • Remove from heat, add two tablespoons of chia seeds, and give it a good stir until they've been completely combined in mixture.
  • Stir again 10 mins later.
  • Let cool completely and then store in the fridge for up to a week!

Honestly, this stuff is good straight of the jar, but I found it to be EXCEPTIONAL on sweet potato toast drizzled with tahini and topped with bee pollen. Can't wait to see what you create with it!

XO