Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend. May is light on local produce here in Indiana, so we were grateful for something new to experiment with: rhubarb! We figured it was high time to feature this nostalgic fruit (er, vegetable), since we both have fond childhood memories of rhubarb crisps and pies. Enter: rhubarb jam!
How to make rhubarb jam…with chia seeds
Chia jam is our favorite way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies. We were intrigued to see how the seeds and rhubarb would come together in a rhubarb jam. This chia rhubarb jam worked perfectly. The chia seeds naturally turned the rhubarb into a thick jam, tangy and sweet with maple syrup, and brightened with a little orange juice. We’re generally not jam people since it can be so sugary sweet, but this chia rhubarb jam version is just sweet enough to highlight the fruit, and full of nutrient goodness. It’s a fabulous technique that we’ve used for other jams, like our Strawberry Jam, Cranberry Jam and Tart Cherry Jam. And it makes for one of the healthiest jams out there! You can find chia seeds at most mainstream groceries; we bought ours in a massive quantity at a popular bulk foods store.
How to serve chia rhubarb jam
Of course there are many ways to serve rhubarb jam! Here are a few of our favorites:
On our best homemade biscuitsOn healthy banana bread muffins or strawberry rhubarb muffinsSwirled into yogurtAs a topping for toasted oatmeal, instant oatmeal, or pressure cooker oatmealOn toast with almond butterOn sourdough bread or Dutch oven breadOn a strawberry shortcake for an added flairIn a crepe with strawberries
Looking for jam recipes?
Outside of this rhubarb jam recipe, we’ve got a few other jam recipes on A Couple Cooks:
Chai Chia Tart Cherry JamChia Cranberry Jam Recipe
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