The Easiest Strawberry and Rhubarb 'Jam' Ever

This is more of a puree than a jam if I am being honest. To thicken it up, you can add a tablespoon of chia seeds after the cooking process. Unfortunately, chia is on my massive list of food sensitivities, which is the only reason I didn’t add it here. I also like it on the sour side, but you can up the agave amount to change it.

This puree makes an excellent topping for vanilla ice cream, toast, scones, pancakes and pound cakes. Keep it in your cooler and use it throughout your camping trip or keep it in your fridge. You can also freeze it to enjoy summer’s bounty throughout the winter.

3 stalks of rhubarb, sliced
2 pints of strawberries, stems removed
1/2 c raw agave liquid
1 tbsp lemon juice
2 tbsp chia seeds, optional

In a medium saucepan, add all of the ingredients and cook on a medium heat for five minutes. Once the fruit is softened up, use a masher to crush it all to an equal consistency. Tun off your stove and let it sit until completely cooled. If you’re adding chia, now is the time to do it. Add it in and stir it well. Then come back to it in ten minutes and stir it again to guard against the chia clumping. Pour the mix into a mason jar and keep a tight lid on it.

Makes 2 cups