I look forward to rhubarb season all year! When I see those pretty red stalks popping out of the ground in our garden, I get so excited. Not only does rhubarb taste like sour candy, which is my fave, but it's full of vitamins C and K, fiber, and antioxidants. We typically eat rhubarb in pies or crisps, but I wanted to try my hand at a simple jam. To my surprise, it turned out way better than I'd hoped! Perfectly sweet and tart.

I could eat this stuff by the spoonful. It's great on gluten toast, in a nut butter & jam sandwich, on top of or swirled into some dairy-free ice cream, as a cupcake filling, on top of some coconut yogurt....you name it. I even used it to make some rhubarb jam crumble bars! Oh man, it's so good...and it's only four ingredients!

Here's how you make it:

Simple Rhubarb Jam

Ingredients

• 2 cups rhubarb, chopped (3-4 stalks)

• 1/4 cup maple syrup

• 1/4 cup filtered water

• 2 tsp chia seeds

Directions

Put the rhubarb, maple and water in a small sauce pan or pot on the stove on low-med heat.

Put the lid on and simmer for about 20 minutes until the rhubarb starts to break down.

Remove from the heat and mash with a potato masher or a fork until the mixture is uniform. (You can throw in a few raspberries or strawberries if your rhubarb is very green and you want to make the jam a prettier color.)

Allow the mashed mixture to cool a bit then mix in 2 tsp of chia seeds.

Spoon into a jam jar for storage in the fridge.

Enjoy!

Let me know if you try it! ️