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Rhubarb and Raspberry Jam with Ricotta Toasts

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

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

Nutrition 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

How to Make It

  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.