Place the rhubarb in a saucepan with a splash of water and simmer over a low heat to stew and break down the fruit. 

Stir in the syrup and chia seeds and remove from the heat to allow to thicken. Finally, mix in the berry powder and once the jam has cooled, transfer this into an airtight jar and keep in the fridge. 

Serve on porridge, toast, with yoghurt or however else you fancy.