Rhubarb is one of those foods that most of us have heard about…but not many of us have eaten and even fewer of us have bought and cooked ourselves.
Until a few days ago, I had never bought rhubarb in my life, much less used it in any recipes.
I had no idea what it tasted like…or even whether it was a fruit or vegetable! (I learned that it’s technically a vegetable but often regarded as a fruit because of its use in sweet recipes.)
All I knew was that it looked like a magenta-colored celery stalk…and that the most common way people eat it is in strawberry rhubarb pie.
I’ve never been much of a pie person (more a fan of crisps and crumbles) and had no clue what to do with rhubarb, so to Pinterest I went in search of a recipe!
I stumbled upon a simple, whole food recipe without refined sugar that featured rhubarb and (bonus!) contained only 4 ingredients.
The jam tastes like a combination of sweet strawberries, tart cherries and tangy lemon, even though there are no strawberries or cherries in it. Rhubarb has that unique of a taste!
You can put this deliciously tart and tangy jam on toast, in oatmeal or breakfast porridge, or in plain yogurt, or use it as a dessert topping.
Chia seeds are another ingredient in this recipe and are a staple in our pantry. They can be used in so many ways, including jams, puddings and smoothies. Not only that, but they’re a super-powered beauty detox food with some pretty amazing health benefits listed below!
- Swell to 10-15 times their original size when combined with liquid and form a gel, which helps to keep us feeling full for hours
- Perfect before, during and after workouts since they’re super hydrating
- Help balance your blood sugar and keep energy levels up since they contain lots of fiber
- Their gel-like consistency promotes optimal digestion and keeps things moving in our digestive system (trust me, we want to keep things moving!)
- Contain high levels of antioxidants, which fight the damage of things like stress, poor diet, smoking and other health stressors, and omega-3 fatty acids, which are important for balancing hormones and nerve functions
Tart & Tangy Rhubarb Chia Jam
- 1 pound fresh rhubarb, leafy ends removed, stalks chopped across into ¼-inch slices
- 3 tablespoons honey or maple syrup (I used honey)
- 2 tablespoons chia seeds
- 1 tablespoon fresh lemon juice or orange juice (I used lemon juice)
Click here for the full recipe!