Strawberry Rhubarb Chia Jam

Strawberry Rhubarb Chia Jam recipe
Strawberry Rhubarb Chia Jam

This recipe is a variation on the super-easy Strawberry Chia Jam. The addition of rhubarb is perfect for rhubarb season (my rhubarb plant has exploded for the second time this summer). Rhubarb is also a vegetable, and since my daughter doesn’t eat a whole lot of vegetables, this jam is an easy way to get a bit of veggie in her diet! I need to credit My Whole Food Life for sharing her Blueberry Chia Jam (adapted from eatgood4life), and her Strawberry Rhubarb Sorbet from which I got the basic rhubarb stew recipe. See my previous post for instructions on the rhubarb stew.

Strawberry Rhubarb Chia Jam
Recipe type: spread
Prep time: 
Cook time: 
Total time: 
easy summer refrigerator jam
  • 1 cup sliced fresh organic strawberries (thawed frozen strawberries would work too)
  • ¼ cup chia seeds (ground or whole)
  • 1-2 tablespoons maple syrup
  • ⅓ cup rhubarb stew (see instructions in my previous post)
  1. Put ingredients (strawberries, rhubarb stew, maple syrup, chia seeds) into a magic bullet or blender.
  2. Pulse until everything is well mixed.
  3. Put the mixture in a covered container and refrigerate for several hours to let it thicken up. Then enjoy!


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