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strawberry rhubarb jam

Strawberry Rhubarb Jam

  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Vegan


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


  1. Combine the strawberries, rhubarb, water, and coconut nectar or agave in a small saucepan. Bring to a gentle simmer over low heat.
  2. Continue to cook, stirring occasionally, for 20 minutes. The fruit should be broken down and syrupy when done.
  3. 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