Rhubarb is one of those summer treats that brings me back to my childhood. My mom would make pies and crisps that we would all gobble up (topped with ice cream). In fact when we moved, I made sure to bring our rhubarb plants with us. They were originally from our family cottage where we spent the summers swimming and fishing in the Mississippi River. Often enjoying a piece of rhubarb crisp or pie after our adventures of the day. This jam recipe brought me right back to those sun filled days.
Ingredients:
1 cup chopped rhubarb
1/2 pound strawberries halved
1/2 tsp lemon juice
1/8 cup water
1/2 cup erythritol (divided into 1/4 cups)
1/2 cup Chia seeds
Directions:
- Boil rhubarb until soft. Drain and set asides
- Over medium high heat, bring water, strawberries, lemon juice and 1/4 cup of erythritol to boil.
- Add rhubarb back in.
- Reduce heat to medium and simmer for 20 mins or until thick.
- Remove from heat and allow to cool slightly.
- Add Chia seeds and remaining erythritol.
- Store covered in fridge. I love using mason jars for storing in the fridge, easy to clean and reusable!
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