Rhubarb Chia Seed Jam

1. 1

   Clean and peel the rhubarb, then weigh so you have the listed amount. Chop the rhubarb and place into a small saucepan with the agave syrup. Bring to a boil and cook over medium heat, stirring, until the rhubarb is soft and almost submerged in liquid, about 10 minutes.

2. 2

   Add the chia seeds, lower the heat and continue cooking for about 25 minutes, stirring very often.

3. 3

   Remove from heat, add the orange juice and let it cool. Transfer into small jars or containers, cover and keep in the fridge. It will keep for about 1 to 2 weeks.

4. 4

   Inspired by a recipe on Prevention RD.

* Per serving · 4 servings · Values may vary.

No additional tips available.