Rhubarb Jam with Chia Seeds and Maple Syrup – a fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Use this on morning yogurt, granola, almond butter toast or ice-cream!
Friendship is like a sheltering tree. ~ Coleridge
This Rhubarb Jam is so simple to make. It’s brightly flavored and tangy with just enough sweetness from the maple syrup to let the rhubarb really shine. Full of incredible nutrients, rhubarb contains so many healing properties- from lowering cholesterol and fighting inflammation, to lowering the risk of Alzheimer’s. The list goes on and on…
What I love most about this recipe that my friend Tonia created, is how quick it is and how adaptable it is. Adjust the sweetness to your liking, and play around with flavor additions. Chia seeds give the jam its wonderful consistency without having to add sugar.
We have been enjoying this Rhubarb spooned over yogurt, on sourdough toast with almond butter, with soft cheeses and sometimes just by the spoonful. Another simple delicious recipe by my friend Tonia.
It starts with 3 cups, finely diced rhubarb. Try to find the most deeply colored stocks, although their color will not affect the flavor.
Simmer with a little water, maple syrup and any additional flavorings- today I’ve added a little ginger and cardamon.
Once the rhubarb is just tender, stir in the chia seeds.
The chia seeds will plumb up and absorb some of the liquid, giving this a jam like consistency without adding sugar.
Store in a jar in the fridge for up to 5-6 days.
More Rhubarb recipes you may enjoy
- Rhubarb Tart with Lemon, Cardamom & Vanilla
- Strawberry Rhubarb Cobbler with Orange and Ginger
- Rhubarb Muffins
- Strawberry Rhubarb Crisp (vegan & gluten-free)
- Rhubarb Shrub Recipe!
- Mini Pavlovas with Strawberry, Rhubarb & Mint
- Upside Down Rhubarb Cake (Gluten-free)
Rhubarb Jam with Chia Seeds and Maple Syrup – a fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Let us know how you like it in the comments below!
Rhubarb Jam with Chia Seeds and Maple Syrup
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2 cups 1x
- Category: Jam, sauce, paleo, Gluten free
- Method: stove top
- Cuisine: Northwest
Description
Rhubarb Jam with Chia Seeds and Maple Syrup – a fast and easy small-batch recipe for the most flavorful rhubarb jam, made with no sugar! Use this on morning yogurt, granola, almond butter toast or ice-cream!
Ingredients
- 3 cups rhubarb, finely chopped (about 5-6 long stalks)
- 1/4 cup water
- 1/4 cup maple syrup or honey or sugar (adjust sweetness to taste)
- 1/2 teaspoon fresh ginger, finely grated (optional)
- 1 teaspoon lemon juice
- 2–3 Tablespoons chia seeds
Instructions
- In a sauce pan, combine rhubarb, water, sweetener of choice, and ginger (if using). Bring to a low simmer for about 8-10 minutes, stirring from time to time.
- Take off the heat when rhubarb is soft but not completely broken down.
- Stir in lemon juice and chia seeds. The chia will fully plump up in about an hour.
Notes
A few optional flavor additions: cardamom, vanilla, orange zest or lemon zest, toasted ground fennel seeds
Another interesting note on rhubarb is that there is no difference in flavor and sweetness between the red stalks and the green stalks. Though the red stalks for jam seems so much more appealing!
Nutrition
- Serving Size: 2 tablespoons
- Calories: 34
- Sugar: 4.3 g
- Sodium: 2.6 mg
- Fat: 0.7 g
- Saturated Fat: 0.1 g
- Carbohydrates: 6.7 g
- Fiber: 1.3 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Do you think this would freeze well? Or would a half batch turn out ok? I would love to try making as it looks delish, but I’m not confident that we would be able to eat it all in a week.
It should freeze just fine!
Not only a great way to use rhubarb but an excellent way to thicken jam! Good job!!
I have availability to a bunch of rhubarb right now! I made this jam an it is one of the easiest ways to use rhubarb. Just the right amount of sweetness leaving it with a touch of tartness. And the chia seeds for thickening–how easy is that! Thank you FAH!
Yes so easy- I love this recipe too! A super simple way to use rhubarb that is not full of sugar!