Now, you might be wondering what inspired me to whip up something so different like Strawberry Rhubarb Chia Spread from the Latin American dishes I usually make. Well, let me tell you, the art of cooking is all about exploring new flavors and textures, no matter where they come from!
One sunny morning, while enjoying some quiet time playing my guitar, I thought about the fresh strawberries and rhubarb I had in my kitchen. These two ingredients remind me of vibrant colors and fresh tastes, much like the lively markets back home. Combining them with chia seeds, which are not only healthy but also a staple in many modern kitchens, seemed like the perfect way to blend tradition with a twist.
This spread is more than just a recipe; it’s a simple joy that you can share with your family and friends, maybe during a weekend breakfast or as a sweet addition to an afternoon snack. It’s all about bringing a little bit of joy and health into our busy lives, and I hope this recipe does just that for you. Let’s get to cooking and make our kitchens a place of discovery and delight!
Chef’s Notes – Strawberry Rhubarb Chia Spread
- Texture Adjustments: If you prefer a smoother consistency for your jam, consider using an immersion blender after the fruits have softened but before you add the chia seeds. This helps in achieving a uniform texture throughout.
- Flavor Pairings: This Strawberry Rhubarb Chia Spread pairs excellently with low-carb bread, yogurt, or oatmeal. Its versatility makes it a great topping for various dishes.
- Experiment with Flavors: Don’t hesitate to experiment with different fruit combinations. Mixing strawberries with blueberries or raspberries can introduce a delightful twist to the traditional flavor.
- Monitoring Sweetness: Adjust the sweetness as per your taste. Since erythritol and stevia have different sweetness levels compared to sugar, start with the suggested amount and add more if needed after tasting.
- Storing Tips: Ensure the spread is stored in a clean, airtight glass jar to maintain freshness. It’s best consumed within two weeks when refrigerated.
Strawberry Rhubarb Chia Spread
Dive into the delightful world of homemade jams with this Low Carb Strawberry Rhubarb Chia Spread! Perfect for those looking to enjoy a sweet treat without the guilt, this jam is bursting with fresh flavors and is incredibly easy to make. With just a handful of ingredients and minimal cooking time, you’ll have a delicious, healthy spread ready in no time. Ideal for breakfast, snacks, or even as a dessert topping!
4
servings5
minutes20
minutes30
kcal25
minutesKeep the screen of your device on
Ingredients
1 pound fresh strawberries hulled and chopped
1 pound rhubarb stalks diced
1/3 cup erythritol sweetener
1/4 teaspoon pure stevia extract powder
2 tablespoons chia seeds
- Alternative Ingredients:
Strawberries: Can be replaced with raspberries or blueberries.
Rhubarb: Substitute with an equal amount of apples or pears.
Erythritol: Use monk fruit sweetener or xylitol as a replacement.
Stevia Extract Powder: Can be substituted with liquid stevia or another low-carb sweetener.
Chia Seeds: Use ground flaxseeds as an alternative.
Directions
- Preparing the Fruits – Begin by hulling and chopping the strawberries into small chunks. Dice the rhubarb stalks into similar-sized pieces for even cooking.
- Cooking the Mixture – Transfer the chopped strawberries and rhubarb into a saucepan. Add erythritol and stevia extract powder. Cover the saucepan and heat over medium-high until it starts to bubble.
- Simmering the Jam – Once bubbling, reduce the heat to medium-low. Stir continuously with a silicone spatula to prevent burning at the bottom of the pan. Be cautious as the hot mixture may splatter; cook for about 15 minutes until thickened and fruit chunks are broken down.
- Adding Chia Seeds – Stir in the chia seeds and continue cooking for an additional 3-5 minutes until the mixture reaches a jam-like consistency.
- Cooling and Storing – Allow the jam to cool to room temperature before transferring it into a clean glass jar. Store in a sealed jar in the refrigerator for up to two weeks.
Equipment
- knife set
- cutting board
- measuring cups and spoons
- silicone spatula set
- saucepan with lid
Nutrition Facts
- Calories: 30kcal
- Carbohydrates: 7g
- Protein: 1g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 5mg
- Potassium: 150mg
- Fiber: 3g
- Sugar: 3g
- Vitamin A: 20IU
- Vitamin C: 30mg
- Calcium: 40mg
- Iron: 0.5mg
FAQ – Strawberry Rhubarb Chia Spread
How long does this Strawberry Rhubarb Chia Spread last in the refrigerator?
This homemade chia jam can be stored in an airtight container in the refrigerator for up to two weeks. Make sure the jar is clean and the lid is tightly sealed to maintain the best quality and freshness.
Can I freeze the Strawberry Rhubarb Chia Spread?
Yes, this spread can be frozen for up to three months. For best results, divide the jam into smaller portions in airtight containers or freezer-safe bags before freezing. Thaw in the refrigerator overnight when ready to use.
Is this recipe suitable for those on a keto diet?
Absolutely! This Strawberry Rhubarb Chia Spread is made with low-carb sweeteners like erythritol and stevia, making it suitable for a ketogenic diet. Each serving contains only 7 grams of carbohydrates and 3 grams of dietary fiber, resulting in a low net carb count.
What can I do if my jam is too thin?
If your jam turns out thinner than you like, you can simmer it for a few more minutes to reduce the moisture, or add an extra teaspoon of chia seeds to help thicken it up. Remember, the jam will also thicken further as it cools.
Can I use frozen strawberries and rhubarb for this recipe?
Yes, you can use frozen strawberries and rhubarb if fresh is not available. There’s no need to thaw them; just extend the cooking time slightly to account for the extra moisture as they defrost and come to a simmer.
