Rhubarb Chia Seed Jam

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.

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

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.

Inspired by a recipe on Prevention RD.