Rhubarb and Raspberry Jam with Ricotta Toasts

Yield:

10 servings (serving size: 1/4 cup jam, 1 toast piece, and 2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 227
Caloriesfromfat 25 %
Fat 6.2 g
Satfat 3.6 g
Monofat 1.2 g
Polyfat 0.2 g
Protein 7 g
Carbohydrate 36.1 g
Fiber 2.6 g
Cholesterol 19 mg
Iron 3 mg
Sodium 245 mg
Calcium 401 mg

Ingredients

2 cups fresh raspberries
3 1/2 cups chopped rhubarb (about 1 pound)
1/2 cup sugar
1/2 teaspoon vanilla extract
10 (1 1/2-ounce) slices sturdy rustic bread, toasted
1 1/4 cups fresh whole milk ricotta cheese

Preparation

1. Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.

Note:

Deborah Madison,

May 2008