Toast with Raspberry and Rhubarb Jam

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

Instructions:

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.

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