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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

227 calories; calories from fat 25%; fat 6.2g; saturated fat 3.6g; mono fat 1.2g; poly fat 0.2g; protein 7g; carbohydrates 36.1g; fiber 2.6g; cholesterol 19mg; iron 3mg; sodium 245mg; calcium 401mg.
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