Strawberry Rhubarb Chia Jam
Summer is still here and kicking and that means that RHUBARB season is here! This strawberry rhubarb chia jam the most delicious and easiest way to add a low-sugar pop of flavor to your morning.You probably saw this amazing plant popping up all over your grocery stores and your social media page this season. Rhubarb can be a bit tart on its own, but with strawberries its flavor is crisp, bright, and just heavenly.
This jam is the perfect on oats, toast, smoothies, or baked desserts and can be made vegan and gluten-free as I made it or high protein with the addition of collagen peptides. The collagen is totally optional and goes great with the jam as it’s pretty much tasteless.
1 cup frozen or fresh strawberries, sliced
1 rhubarb stalk, sliced
3 tbsp chia seeds
To make the jam, just add all the ingredients to a small pot and heat over medium-low on the stove for about 5-7 minutes, stirring occasionally. You’ll know the jam is done when the seeds have absorbed the liquid. Turn the heat off if the mixture begins to bubble.
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