Chia Rhubarb Jam Recipe

The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.

Rhubarb Jam

Bright pink rhubarb immediately caught our eye when we visited a new-to-us farmer’s market this weekend (hey, Binford Market!). May is light on local produce here in Indiana, so we were grateful for something new to experiment with. Since honey almond rhubarb crumble is the only recipe with rhubarb on this website, we figured it was high time to feature this nostalgic fruit / vegetable (we both have fond childhood memories of rhubarb crisps and pies). Enter: rhubarb jam.

Rhubarb jam with chia seeds

How to make rhubarb jam…with chia seeds

Chia jam is our favorite way to make jam: naturally! Chia seeds are nutrient powerhouses, full of omega 3’s, and high in protein and fiber. They’re also fabulous as a natural thickening agent, and can be used for jams and smoothies. We were intrigued to see how the seeds and rhubarb would come together in a rhubarb jam. This chia rhubarb jam worked perfectly. The chia seeds naturally turned the rhubarb into a thick jam, tangy and sweet with maple syrup, and brightened with a little orange juice.

We’re generally not jam people since it can be so sugary sweet, but this chia rhubarb jam version is just sweet enough to highlight the fruit, and full of nutrient goodness. It’s a fabulous technique that we’ve used for other jams, like our Strawberry Jam, Cranberry Jam and Tart Cherry Jam. And it makes for one of the healthiest jams out there! You can find chia seeds at most mainstream groceries; we bought ours in a massive quantity at a popular bulk foods store.

How to serve chia rhubarb jam

Of course there are many ways to serve rhubarb jam! Here are a few of our favorites:

Looking for jam recipes?

Outside of this rhubarb jam recipe, we’ve got a few other jam recipes on A Couple Cooks:

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Chia Rhubarb Jam

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 cup 1x


The chia seeds naturally make rhubarb into a thick rhubarb jam, tangy and sweet with maple syrup, and brightened with orange.


  • 12 ounces rhubarb (3 cups chopped)
  • 5 tablespoons maple syrup (or honey)
  • ¼ cup water
  • 2 tablespoons chia seeds
  • 1 tablespoon fresh squeezed orange juice


  1. Chop the rhubarb into very small pieces, enough for 3 cups. Place the rhubarb in a skillet with the maple syrup and water. Over medium low heat, bring to a simmer and cook, stirring, until softened and most of the liquid has absorbed, about 10 minutes.
  2. Add the chia seeds. Continue to cook and stir until thickened, about 5 to 7 minutes. Turn off the heat and stir in the orange juice. Taste, and add additional orange juice if desired.
  3. Pour into a canning jar and refrigerate: the rhubarb jam will continue to thicken as it cools. Keeps for 1 to 2 weeks in the fridge. Serve on toast, over oatmeal, or swirl into yogurt with crunchy granola or nut toppings.
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American

Keywords: Rhubarb jam, Chia Jam, Rhubarb Recipes, Rhubarb Jam Recipe, Chia Rhubarb Jam

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Matt Robinson
    May 18, 2014 at 11:07 pm

    Love the flavors and I imagine the texture is just awesome. Great job!

  • Reply
    Iosune | Minimal Eats
    May 19, 2014 at 6:01 am

    I can’t find rhubarb here in Spain, but I’ll make this awesome jam with berries. Thanks for the recipe!

  • Reply
    stacie m.
    May 19, 2014 at 7:54 am

    Our rhubarb plant is already HUGE and I was just thinking I needed a new recipe to try out, huzzah!

  • Reply
    Katrina @ Warm Vanilla Sugar
    May 19, 2014 at 10:05 am

    This jam is straight up fancy. Love it!

  • Reply
    Rosie @The Porridge Pot
    May 19, 2014 at 11:21 am

    I can’t get enough of chia jam at the moment!

  • Reply
    Katie @ Whole Nourishment
    May 19, 2014 at 12:07 pm

    So simple but I’m sure really tasty. Love experimenting with new ways to use chia seeds. They are a staple for us too. ;-)

  • Reply
    May 22, 2014 at 2:28 pm

    Your jam turned out so pretty! Love it.

  • Reply
    girandole in festa
    May 25, 2014 at 3:55 pm

    what a great idea!
    I love both rhubarb and chia seeds and I’ll surely try this amazing recipe …

    Thank u for suggestion ;)

  • Reply
    September 15, 2015 at 1:03 am

    This looks awesome! I’m making it right now. Dialled back on the maple syrup as I like the true tartness of the rhubarb. Love the individuality of this recipe as you could mix it up as you like-add a little cinnamon, cardamom, vanilla to jazz it up! The possibilities are endless. Thanks for the post. :)

  • Reply
    Bethany Beyer
    May 31, 2018 at 10:49 pm

    Couldn’t you add the chia at the very end so as to not break down the omega 3s? I read that Chia should not be boiled at high temps, 100c max. Is this right or wrong? I ended up adding extra chia at the end because the seeds looked a different color after boiling. And then I read that “don’t boil past 100 c” bit. So I sadly enjoyed the delicious jam, feeling like I had ruined the chia I boiled in the jam. I will make it again tomorrow without boiling the chia and hopefully it will taste just as amazing. Thanks so much! I had been looking for an easy healthier rhubarb recipe for my kids. This is definitely a 5 Star recipe but I don’t know how to rate the recipe on my phone. Many many thanks

  • Reply
    July 23, 2018 at 10:33 am

    This recipe says it can be stored in the fridge. Can it also be canned in a 10 minute water bath?

    • Reply
      July 25, 2018 at 4:08 am

      Hi! I’m not sure on the specifics for canning; we’ve never tried!

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