One of the most celebrated flavors of the Spring season is that of rhubarb. Tart, tangy and a perfect companion to sweet strawberries, rhubarb is typically reserved for pies but using it to create a jam is a delicious option as well.
This Strawberry Rhubarb Chia Jam is easy to make and then keep on hand for quick meals and snacks. Enjoy it on everything from toast to this yogurt parfait. Unlike traditional jams which require sugar to set the jam, this recipe calls for chia seeds to create that jam-like consistency and means much less sweetener can be used in total.
In addition to being a functional ingredient here, chia seeds also provide a lot of great nutritional benefits as well. Although they are low in calories, chia seeds are chock full of fiber, fat (including omega-3 fat) and are a good source of protein.
While some yogurt and the jam would make a totally acceptable and delicious breakfast, the addition of the Coconut Ginger Granola provides a crunchy contrast as well as some spice from the ginger.
Whip some up today and enjoy it all week long!
Strawberry Rhubarb Yogurt Parfait
Time: 30 minutes plus 15 minutes chill time
Strawberry Rhubarb Chia Jam
1 cup rhubarb, diced
1 cup strawberries, diced
¼ cup honey
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon chia seeds
Coconut Ginger Granola
1 cup rolled oats
¼ cup unsweetened, shredded coconut
¼ cup unsweetened, large coconut flakes
¼ cup raw almonds
¼ cup raw cashews
1 teaspoon ground ginger
½ teaspoon salt
3 tablespoons honey
2 tablespoons light oil (like avocado oil or melted coconut oil)
1 teaspoon pure vanilla extract
28 ounces plain Greek yogurt
4-5 strawberries, sliced
- Preheat the oven to 375F.
- Make the Strawberry Rhubarb Chia jam by combining rhubarb, strawberry and honey in a medium saucepan and place over medium heat. Let cook for 10 minutes or until the fruit is mostly broken down but still contains some pieces.
- Stir in the lemon zest, lemon juice and chia seeds. Lower the heat to low and cook another 10 minutes, stirring frequently to prevent it from burning. After 10 minutes, turn off the heat and let come to room temperature before placing it in a bowl or jar and letting set in the fridge for at least 15 minutes.
- To make the granola, combine the oats, shredded coconut and coconut flakes in a large bowl. Either using a food processor or with a knife, chop up the almonds and cashews into pieces and then add to the oat mixture. Season with ginger and salt.
- In a small bowl, whisk together the honey, oil and vanilla extract until well combined. Pour into the bowl containing the oats and toss well to combine. Make sure all of the oats, coconut and nuts are coated well.
- Place the oat and honey mixture on a lined baking tray and spread into a single layer. Bake for approximately 15 minutes, stirring frequently to prevent burning. Let cool before serving.