Rhubarb and Raspberry Jam with Ricotta Toasts

Rhubarb and Raspberry Jam with Ricotta Toasts

Cooking Light MAY 2008

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


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 227
  • Calories from fat: 25%
  • Fat: 6.2g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.2g
  • Protein: 7g
  • Carbohydrate: 36.1g
  • Fiber: 2.6g
  • Cholesterol: 19mg
  • Iron: 3mg
  • Sodium: 245mg
  • Calcium: 401mg

Go to full version of

Rhubarb and Raspberry Jam with Ricotta Toasts recipe