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

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.

Nutritional Information

Calories:

227 (25% from fat)

Fat:

6.2g (sat 3.6g,mono 1.2g,poly 0.2g)

Protein:

7g

Carbohydrate:

36.1g

Fiber:

2.6g

Cholesterol:

19mg

Iron:

3mg

Sodium:

245mg

Calcium:

401mg