Rhubarb and Raspberry Jam with Ricotta Toasts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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.
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