Chop the rhubarb into small chunks. Make sure to remove the rhubarb leaves as these are not edible.
Chop the apples into small chunks.
Peel and chop the ginger into two 5cm (2 inch) sticks.
In a sauce pan, cook rhubarb, apple, lemon juice, cinnamon stick and sugar together for 15 - 20 minutes.
While the rhubarb/apple mix is cooking, break the chia seeds in a mortar. If you bough ground chia seeds from the store, no need to do this.
Once the apple pieces are soft, remove the ginger and cinnamon stick from the pot.
With a hand blender, blitz up the apple/rhubarb chunks for 10-15 seconds. Leave some chunky bits for a bit of "bite".
Add the chia seeds and turn on the fire on low heat while stirring. Keep stirring for another 5 mins until the jam thicken slightly.
Serve on home baked carrot buns and store in a jar in the fridge for up to a week.