Rhubarb is the unsung hero of summer desserts. Really, it doesn’t get enough credit. I absolutely adored strawberry rhubarb pie as a kid, but I only recently started cooking with it. If you’re also new to rhubarb, this recipe for strawberry rhubarb jam is a great introduction.
Along with fresh strawberries, the rhubarb cooks down into a delightful, goopy sauce that sweetens up pancakes, waffles, and vegan ice cream. It’s also a fantastic topping for overnight quinoa. Want to eat it by the spoonful? No judgment here!
This recipe makes about one cup of strawberry rhubarb jam. I use the word “jam” lightly here; we aren’t sterilizing a jar or taking the proper steps for an extended shelf life. It’s more like compote, so keep it refrigerated and eat it within two weeks.
Along with fresh strawberries, rhubarb cooks down into a delightful, goopy sauce that sweetens up pancakes, waffles, and vegan ice cream. It’s also a fantastic topping for overnight quinoa. Want to eat it by the spoonful? No judgment here!
- 2 cups strawberries, diced
- 2 stalks rhubarb, finely chopped
- 1 Tbsp. water
- 1 Tbsp. coconut nectar (or agave)
- 1 tsp. chia seeds
- Combine the strawberries, rhubarb, water, and coconut nectar or agave in a small saucepan. Bring to a gentle simmer over low heat.
- Continue to cook, stirring occasionally, for 20 minutes. The fruit should be broken down and syrupy when done.
- Remove from heat and stir in the chia seeds. Allow the jam to cool and thicken in the saucepan for another 20 minutes before pouring it into a container and storing in the fridge.
- Serving Size:
- Calories: 27
- Sugar: 3.9 g
- Sodium: 1.1 mg
- Fat: 0.3 g
- Carbohydrates: 6 g
- Protein: 0.5 g
- Cholesterol: 0 mg
Keywords: strawberry, rhubarb, jam, sauce, dessert, breakfast