Ohmygod. This strawberry rhubarb jam has been summer in a jar and the basis for so many good desserts.
[nutrition calories=”37″ fat=”1.3″ protein=”1.2″ carbs=”3.3″]
I saw there organic rhubarb at the market and knew I had to have them. Luckily, I also knew exactly what to do with them.
This “jam” is so simple I’m almost embarrassed to call it a recipe. All you have to do is simmer down equal parts strawberry or rhubarb (or different parts, your choice) and then stir in the chia seeds at the end for final thickening. I added some lemon juice but you could add cinnamon, vanilla, or even a little sweetener if that’s your thing. The strawberries were plenty sweet for me!
I used to use tapioca in all my fruit pie fillings so the chia swap was obvious. This jam will thicken as it cools so make sure it’s just slightly less thick than you want it when you put it in the fridge.
Once you have a batch, it is so versatile! I use it
- As the base for a crumble (topping is coconut flour, almond flour and coconut oil)
- Swirled into flaxseed porridge
- Drizzled on unsweetened coconut yogurt
- Spread on homemade keto bread
- Layered in parfait
- Spooned directly into my mouth
However you use it, I know you’ll love it! And, of course, you can use the concept with any kind of fruit – I can’t wait to try it with kiwi!
I had a little difficulty deciding on a serving size. The eventually settled on 1/8 of the recipe which is about 1/4 cup. You’ll only use half this for a lot of applications so keep that in mind when logging!
