Low-Carb Roasted Strawberry & Rhubarb Jam

by KetoDietApp.com

Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Halve only the large strawberries (you can keep the small strawberries whole). Slice the rhubarb.

Step 2Place the strawberries and rhubarb on a baking sheet lined with strong parchment paper.

Step 3Drizzle with water, sprinkle with the sweetener, vanilla, ginger and cinnamon powder.

Step 4Place in the oven and bake for about 15 minutes. Mix half way through. Remove from the oven and place on a cooling rack for 5 minutes.

Step 5Place the roasted strawberries and rhubarb together with all of the juices in a mixing bowl.

Step 6Use a fork to mash some of the fruits but do not mash until smooth — keep it chunky.

Step 7Refrigerate for up to a week. Eat with full-fat yogurt, coconut yogurt or just like any jam spread on a slice of keto bread. This sugar-free roasted strawberry and rhubarb jam is also great for making breakfast smoothies!