Tart Rhubarb Chia Jam

May 09, 2019

Recipe by Local Roots Recipe Contributor, Abby K. Cannon, @abbysfoodcourt


  • 1 pound fresh rhubarb (leaves removed)
  • 3 tbsp water
  • 2 tbsp chia seeds
  • Juice & zest from half a lemon


  1. Begin by prepping the rhubarb. Chop the stalks in half lengthwise and then chop across so you have small pieces about ½ an inch thick.
  2. Add the chopped rhubarb to a small sauce pan with 3 tbsp of water. Cook over medium heat, stirring frequently.
  3. Once the rhubarb is submerged in water, add the chia seeds and stir. Reduce the heat and continue cooking and stirring for about 20-25 minutes until there aren’t any chunks of rhubarb and the jam has your desired consistency.
  4. Stir in the lemon juice and lemon zest.
  5. Transfer to a glass jar and let cool without a cover before storing in the refrigerator. The jam should last about a week or two in the fridge.
  6. Enjoy with nut butter on toast, mixed into yogurt, or with some coconut cream for a lovely refreshing dessert!


Note: This jam is super tart because there is not sweetener. It goes really well paired with naturally sweet fruits, like bananas. You can add 2 tbsp of maple syrup instead of the 3 tbsp of water in step 2 to make it sweeter.



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