Friday, May 23, 2014

A focus on what's in season: Rhubarb part two

I hope you liked Monday's Rhubarb Cake post, this time I thought I would do a little something different. This is Rhubarb Chia Jam, no pectin needed because the chia seeds give their own gel naturally and sweetened with honey so no processed sugars either. It's very tasty, perfect for mixing into your oatmeal, yogurt, a topping for ice cream or how I have been enjoying it...on bread with a little peanut butter. 

Rhubarb Chia Jam

What you'll need:

1 Pound of rhubarb with leaves and stalks removed
5 Tablespoons of honey
2 Tablespoons of chia seeds
Juice of half a lemon

Chop rhubarb up into 1/4 to 1/2 slices.

Place rhubarb and honey into a medium sized sauce pan on medium high heat.

Cook down until everything is soft and about half is still in soft lumps. Make sure to watch and stir frequently.

Turn heat down to medium low and stir in your chia seeds.

These are the chia seeds I used. I usually keep them on hand to throw into my smoothies, they are a wonderful addition to your diet as they are full of omega 3's, fibre, calcium and protein and the gel coating they get when they come into contact with water helps to clean out toxins and keep you regular as it makes it's way through your body.

 Cook until there are no lumps left (stir frequently), remove from heat and stir in the lemon juice. Once cool the jam can be stored in the fridge for about a week. 

That's it! So easy and you know exactly what's in it.

Doesn't it look good? The kiddies love it too and I feel much better allowing them to have this rather than a store bought sugar laden variety.

Hope you enjoy!


  1. Looks delicious! Must try : )

  2. I will absolutely love this! I'm going out this w/e in search of rhubarb (already have the chias). Maybe add some strawberries, hmmm. Then I'll add the whole thing to my morning muesli! Thanks for the yummy post :D!