- In a medium saucepan add the rhubarb, zest and honey. Simmer until rhubarb starts to break down (around 5 minutes).
- Add the strawberries and cook for another 6-8 minutes on a medium heat.
- Add in the chia seeds and lemon juice, then remove from heat and let cool.
- Store in jars in the fridge or freezer. Will keep for 1-2 weeks.