Rhubarb Strawberry Basil Jam with Soaked Muesli

There are over 175 farmers markets across Minnesota and let me tell you that 75 degrees + sunny early June weekend weather means that every one of them is MADLY crazy right now. Crazy with people like me who scan the (limited early summer MN) produce seeking to be inspired. Every herb, ramp, basket of leafy greens, bunch of rhubarb is a project. A sauce, a side, a pesto, a homemade ice cream flavor, or this weekend, a homemade jam.

I had never made jam before – shocking, given my obsession with breakfast. So with a generous bunch of 2’ long stocks of rhubarb and a there’s-no-way-we’re-ever-going-to-get-through-all-this bundle of basil I did a little research, experimentation and came out with this lovely, fresh, super easy, bright and beautiful Rhubarb Strawberry Basil Jam.

Determined to keep it as natural and healthy as possible, I opted out of adding refined sugar or pectin. Instead, I sweetened with strawberries and just enough honey to cut the rhubarb/lemon juice edge. To thicken, I relied on the natural pectin in rhubarb plus added a couple tablespoons of chia seeds and the end product was perfect!

We enjoyed this jam the next morning over some lightly soaked Original Toasted muesli and the tangy sweet + crunchy cinnamon combo was to die for.

Ingredients – Jam (makes ~1+ cup jam)

  • 1 cup chopped rhubarb
  • 2 cups halved strawberries
  • 3 Tbsp finely chopped fresh basil
  • ½ cup honey
  • 1 Tbsp lemon juice
  • 1 tsp butter
  • 2 Tbsp chia seeds

Ingredients – Soaked Muesli (serves 4)

  • 2 cups Original Toasted muesli
  • 1.5 cups almond (or other) milk
  • ½ cup plain thick Greek yogurt
  • Fresh strawberries

Put rhubarb, strawberries, basil, honey, lemon juice and butter into a large pot and heat until just barely boiling. Mash with a potato masher to release the fruit juices and stir on-and-off for about 10 minutes. Add chia seeds and let cool for 5-10 minutes. Transfer everything to a blender or food processor and blend until smooth. Jar it up and throw it in the fridge.

Soak Original Toasted muesli in milk for 15 minutes up to overnight. Top with a scoop of Greek yogurt, fresh strawberries and a thick drizzle of Rhubarb Strawberry Basil jam.

Other ideas: Add this jam to a gourmet grilled cheese sandwich, brush it over a grilled turkey burger or poor it over vanilla ice cream.

Enjoy your morning,



Hannah Barnstable
Hannah Barnstable