Rhubarb Chia Jam
By Cookie and Kate · Cookie and KatePublic
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Easy, healthy rhubarb jam recipe made with chia seeds and honey. Tastes great on toast! The rhubarb chia jam is gluten free and easily made vegan. Recipe yields about 1 1/2 cups.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Servings
- 1
Recipe source
This recipe was taken from Rhubarb Chia Jam · by Cookie and Kate. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 1 person
- 455 gfresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
- 3 tbsphoney, maple syrup or agave nectar
- 2 tbspchia seeds
- 1 tbspfresh lemon juice or orange juice
Steps
- 1
Combine chopped rhubarb and sweetener in a small saucepan. Cook over medium heat, stirring often, until the rhubarb is mostly submerged in liquid. Reduce heat to medium-low and stir in the chia seeds. Continue cooking, while stirring frequently and reducing heat as necessary to prevent scorching, for 25 to 30 minutes, until there are no big chunks of rhubarb left and the jam drips slowly off your spoon.
- 2
Remove the pan from heat and stir in the lemon or orange juice. Let the mixture cool, then cover and refrigerate. The jam should keep for a week or two in the refrigerator.
Per portion
- Calories
- ~3.3 kcal
- Protein
- ~3.5 g
- Fat
- ~6.7 g
- Carbs
- ~8.7 g
- Fiber
- ~0 g
- Sodium
- ~0.1 mg
2 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion.
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