Recipe by Cooking Light May 2008


Recipe Summary test

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


Ingredient Checklist


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.


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.