Strawberry Rhubarb Chia Sauce.

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This healthy five-ingredient recipe for Strawberry Rhubarb Chia Sauce is perfect for summer with no added sugar.

I am loving strawberries right now. I haven’t found the local, wild version at local farmers markets yet, but the regular grocery store berries are SO sweet and tasty in the mean time! I have been thinking about this recipe since last weekend, when I picked up a few stalks of rhubarb at the Logan Square Farmers Market. There are lots of recipes out there for strawberry rhubarb jam, and many contain loads of added sugar. This recipe is a thick sauce instead of a jam, with no sugar added. I promise you don’t need it!

All you you have to do is chop up a large stalk of rhubarb and a few cups of strawberries. Saute both in coconut oil on the stove until the rhubarb softens, and the strawberries release even more sweet flavor. Add vanilla extract, blend everything up a few times and you’re good to go. I added a few teaspoons of chia seeds to thicken it up a bit. Find more ideas on how to use chia seeds in this post.

This recipe filled my jelly jar up to the top. I only made one, but you can certainly increase this recipe to your liking. I have so many ideas on how to use this sauce! Swirl it into a morning bowl of oats, use it as a topping for ice cream, eat it with a spoon? The possibilities are endless. This sauce should keep for approximately one week, chilled.

Strawberry Rhubarb Chia Sauce
Makes 4 ounces.

Ingredients~
1 large stalk rhubarb {chopped}
15 medium/large strawberries {or 3/4 a carton}
1 teaspoon coconut oil
1/4 teaspoon vanilla extract
2 teaspoons chia seeds

How to~
*Heat coconut oil in a saute pan on medium. Cook chopped rhubarb on medium for 10 minutes, stirring occasionally.
*While the rhubarb is cooking, chop the strawberries.
*Add chopped strawberries and vanilla extract. Cook on medium for 10 minutes, stirring occasionally.
*Remove from heat and let it rest for ~5 minutes.
*Add to a blender and mix for ~10 seconds. Add chia seeds and stir.
*Chill in the refrigerator overnight.

Yum